Sausage Stuffed Braised Breast Of Veal Recipe
Ingredients
| Breast of veal - 1, boned | ||
| Salt | 3/4 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Parsley | 2 Tablespoon, chopped | |
| Basil leaf | 1/2 Teaspoon, crumbled | |
| Sausage meat | 1/2 Pound | |
| Carrots | 1 Cup (16 tbs), grated | |
| Butter margarine | 1 Tablespoon | |
| Celery | 1/2 Cup (16 tbs), sliced | |
| Onion | 1 | |
| Chicken broth | 14 Ounce | |
| Water | ||
| Flour | 3 Tablespoon | |
Directions
MAKING
1. On a cutting board, spread the breast of veal flat and sprinkle with salt, epper, parlsey and basil
2. In a small bowl, combine the sausage meat with grater carrots and spread it evenly on the surface of the veal, pressing it firmly
3. Roll the veal up from the short end, like you would a jelly roll; rie it across with a heavy string at inch-and-a-half intervals
4. In a dutch oven, brown the veal with butter/margarine; add celery and onion adn saute for another five minutes
5. Add chicken broth, cover and simmer for a couple of hours till the meat ios tender; remove it on to a carving board when done
6. Strain the pan juices and press the vegetables through a sieve; pour into a two cups measure, add water and bring it up fo one and three quarters a cup; add it back to the oven
7. In a one cup measure, combine flour with six tablespoons of water and blend till smooth; pour into the fuices in the oven
8.Cook until the sauce thickens and bubbles for three minutes, stirring all the while; remove the string of the veal in the meantime
SERVING
9. Serve with vegetable sauce
1. On a cutting board, spread the breast of veal flat and sprinkle with salt, epper, parlsey and basil
2. In a small bowl, combine the sausage meat with grater carrots and spread it evenly on the surface of the veal, pressing it firmly
3. Roll the veal up from the short end, like you would a jelly roll; rie it across with a heavy string at inch-and-a-half intervals
4. In a dutch oven, brown the veal with butter/margarine; add celery and onion adn saute for another five minutes
5. Add chicken broth, cover and simmer for a couple of hours till the meat ios tender; remove it on to a carving board when done
6. Strain the pan juices and press the vegetables through a sieve; pour into a two cups measure, add water and bring it up fo one and three quarters a cup; add it back to the oven
7. In a one cup measure, combine flour with six tablespoons of water and blend till smooth; pour into the fuices in the oven
8.Cook until the sauce thickens and bubbles for three minutes, stirring all the while; remove the string of the veal in the meantime
SERVING
9. Serve with vegetable sauce
Chef
