Duchess Veal Loaf Recipe
A truly magical recipe for Duchess Veal Loaf not only looks nice but also tastes great! It is an ideal Side Dish. Don't rob yourself of the pleasure of having Duchess Veal Loaf. Go and prepare it immediately.
Ingredients
Veal Mixture:
2 teaspoons margarine
2 tablespoons each minced celery, onion, and green bell pepper
5 ounces ground veal
1/4 cup part-skim ricotta cheese
1 egg, beaten
3 tablespoons plain dried bread crumbs
2 tablespoons chopped fresh parsley
1 tablespoon water
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
Dash pepper
Topping:
6 ounces peeled cooked potatoes (hot)
2 tablespoons each grated Parmesan cheese and skim milk
1 tablespoon chopped chives
2 teaspoons margarine
Dash each salt and pepper
Garnish:
Pimiento strips (about 2 tablespoons)
Directions
To Prepare Veal Mixture: In small skillet heat margarine over medium heat until bubbly and hot; add celery, onion, and green pepper and saute until vegetables are tender, about 3 minutes.
In medium bowl combine sauteed vegetables with remaining ingredients for veal mixture; shape into a loaf.
Transfer to roasting pan and bake at 375°F until browned, 30 to 35 minutes.
To Prepare Topping: In small mixing bowl combine all ingredients for topping and, using electric mixer, beat until smooth.
Set baked loaf into an 8 x 8 x 2-inch baking dish and top with potato mixture, covering entire loaf.
Bake at 425°F until topping is browned, about 15 minutes; garnish with pimiento strips.
In medium bowl combine sauteed vegetables with remaining ingredients for veal mixture; shape into a loaf.
Transfer to roasting pan and bake at 375°F until browned, 30 to 35 minutes.
To Prepare Topping: In small mixing bowl combine all ingredients for topping and, using electric mixer, beat until smooth.
Set baked loaf into an 8 x 8 x 2-inch baking dish and top with potato mixture, covering entire loaf.
Bake at 425°F until topping is browned, about 15 minutes; garnish with pimiento strips.
