Braised Stuffed Breast Of Veal Recipe
Ingredients
| 1 boned breast of veal | ||
| Salt | 3/4 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Parsley | 2 Tablespoon, chopped | |
| Basil leaf | 12 Teaspoon, crumbled | |
| 1/2 pound bulk sausage | ||
| Carrots | 1 Cup (16 tbs), grated | |
| Butter/Margarine | 1 Tablespoon | |
| Celery | 1/2 Cup (16 tbs), sliced | |
| 1 medium-size onion, sliced | ||
| Chicken broth | 1 Can (10oz) | |
| Water | ||
| All purpose flour | 3 Tablespoon | |
Directions
1. Spread breast of veal flat on a cutting board. (It should measure about 15x8 inches.) Sprinkle with salt, pepper, parsley and basil. Combine sausage meat with grated carrots in a small bowl; spread evenly over surface of veal, pressing firmly. Roll up veal from short end, jelly-roll fashion. Tie crosswise with heavy string at 1 1/2-inch intervals.
2. Brown meat in butter or margarine in Dutch oven; add celery, onion and chicken broth; simmer, covered, 2 hours, or until meat is tender. Remove meat to a carving board.
3. Strain pan juices through a sieve; press vegetables through; pour into a 2-cup measure; add water if necessary to make 1 3/4 cups. Return to Dutch oven.
4. Combine flour and 6 tablespoons water in a 1-cup measure; blend until smooth. Pour into juices in Dutch oven. Cook, stirring constantly, until sauce thickens and bubbles 3 minutes.
5. Remove string from veal; cut into thin slices; serve with vegetable sauce.
2. Brown meat in butter or margarine in Dutch oven; add celery, onion and chicken broth; simmer, covered, 2 hours, or until meat is tender. Remove meat to a carving board.
3. Strain pan juices through a sieve; press vegetables through; pour into a 2-cup measure; add water if necessary to make 1 3/4 cups. Return to Dutch oven.
4. Combine flour and 6 tablespoons water in a 1-cup measure; blend until smooth. Pour into juices in Dutch oven. Cook, stirring constantly, until sauce thickens and bubbles 3 minutes.
5. Remove string from veal; cut into thin slices; serve with vegetable sauce.
Chef
