Duchess Veal Loaf Recipe
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.
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