Roast Breast Of Veal With Sour Cream And Tarragon Recipe
Ingredients
| 1 boned breast of veal, weighing about 3 lb (1 1/2 kg) when boned | ||
| Butter | 6 Tablespoon | |
| 2 medium-sized onions, chopped | ||
| Soft bread crumbs | 1 Cup (16 tbs) | |
| Tarragon | 1 Tablespoon, chopped | |
| Grated rind of 1 lemon | ||
| Lemon juice | 1 Tablespoon | |
| Ground black pepper | 1 To taste | |
| Eggs | 2 , beaten | |
| Veal stock | 1 Cup (16 tbs), made | |
| I cup (150 ml) sour cream | ||
| Few tarragon sprigs | ||
| Salt | To Taste | |
| Pepper | To Taste | |
| Salt | To Taste | |
Directions
Preheat the oven to 375°F (100°C).
Lay the veal flat on a board, skin side down.
Season with salt and pepper.
Melt 3 tablespoons of the butter in a frying pan and fry the onions until soft.
Remove the pan from the heat and mix in the bread crumbs, tarragon, lemon rind and juice.
Season to taste and bind with the egg.
Spread the stuffing over the veal and roll up like a jelly roll.
Secure with string.
Melt the remaining butter in a roasting pan.
Put in the meat and roast for about if hours, basting frequently with the juices.
Transfer the meat to a heated serving dish.
Pour the stock into the pan and bring to a boil on top of the stove, scraping in the bits.
Boil until reduced by half.
Remove the pan from the heat, allow to cool a little and stir in the sour cream and the tarragon sprigs.
Reheat but do not boil.
Adjust the seasoning.
Remove the string and carve the meat into slices.
Pour over a little of the sauce, serving the rest in a gravy boat.
Lay the veal flat on a board, skin side down.
Season with salt and pepper.
Melt 3 tablespoons of the butter in a frying pan and fry the onions until soft.
Remove the pan from the heat and mix in the bread crumbs, tarragon, lemon rind and juice.
Season to taste and bind with the egg.
Spread the stuffing over the veal and roll up like a jelly roll.
Secure with string.
Melt the remaining butter in a roasting pan.
Put in the meat and roast for about if hours, basting frequently with the juices.
Transfer the meat to a heated serving dish.
Pour the stock into the pan and bring to a boil on top of the stove, scraping in the bits.
Boil until reduced by half.
Remove the pan from the heat, allow to cool a little and stir in the sour cream and the tarragon sprigs.
Reheat but do not boil.
Adjust the seasoning.
Remove the string and carve the meat into slices.
Pour over a little of the sauce, serving the rest in a gravy boat.
Chef
