Breast Of Veal With Piquant Lemon Stuffing Recipe
Ingredients
| Veal | 2 Kilogram | |
| 50 g/2 oz butter | ||
| Onion | 1 Small, finely chopped | |
| 3 bacon rashers, rinded and chopped | ||
| 125 g/4 oz fresh white breadcrumbs | ||
| Parsley | 1 Tablespoon, chopped | |
| Grated rind and juice of 1 lemon | ||
| 1 small cooking apple, peeled, cored and grated | ||
| Egg | 1 , beaten | |
| 1 green eating apple, cored and sliced, to garnish | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Melt the butter in a frying pan.
Add the onion and bacon and fry until the onion is soft but not brown and the bacon crisp.
Transfer to a mixing bowl with a slotted spoon.
Stir in the breadcrumbs, parsley, lemon rind and juice, grated apple, salt and pepper to taste and the beaten egg.
Mix well.
Lay the veal flat on a work surface and cover with the stuffing.
Roll up like a Swiss roll and tie at 2.5 cm (1in) intervals with string.
Wrap the veal roll in foil and place in a roasting tin.
Roast in a moderate oven (180°C/350°F or Gas Mark 4) for 2 hours.
Remove the foil and roast for a further 30 minutes or until the veal is cooked through During the final 30 minutes, baste well with the juices collected in the foil.
Transfer the veal roll to a warmed serving dish and remove the string.
Garnish with the apple slices and serve hot.
Note: This dish may be prepared up to the stage of tying with string the night before and then cooked as required.
Add the onion and bacon and fry until the onion is soft but not brown and the bacon crisp.
Transfer to a mixing bowl with a slotted spoon.
Stir in the breadcrumbs, parsley, lemon rind and juice, grated apple, salt and pepper to taste and the beaten egg.
Mix well.
Lay the veal flat on a work surface and cover with the stuffing.
Roll up like a Swiss roll and tie at 2.5 cm (1in) intervals with string.
Wrap the veal roll in foil and place in a roasting tin.
Roast in a moderate oven (180°C/350°F or Gas Mark 4) for 2 hours.
Remove the foil and roast for a further 30 minutes or until the veal is cooked through During the final 30 minutes, baste well with the juices collected in the foil.
Transfer the veal roll to a warmed serving dish and remove the string.
Garnish with the apple slices and serve hot.
Note: This dish may be prepared up to the stage of tying with string the night before and then cooked as required.
Chef
