Veal Wellington Recipe


Difficulty LevelEasyHealth IndexAverage
MethodMain Ingredient
Interest Group


 Raw carrot1 Cup (16 tbs)
 Chopped celery1⁄2 Cup (8 tbs)
 Butter/Margarine2 Tablespoon
 Canned drained sliced mushrooms5 Ounce
 Heavy cream1 Cup (16 tbs)
 Salt2 Teaspoon
 Thyme1⁄2 Teaspoon
 Pepper1⁄2 Teaspoon
 Minced veal2 Pound
 Crescent roll8 Ounce
 Cold water1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 3224 Calories from Fat 1995

% Daily Value*

Total Fat 224 g344.9%

Saturated Fat 112.3 g561.7%

Trans Fat 0 g

Cholesterol 1685.9 mg

Sodium 6785.9 mg282.7%

Total Carbohydrates 77 g25.8%

Dietary Fiber 11.1 g44.5%

Sugars 26.3 g

Protein 218 g436.5%

Vitamin A 540.1% Vitamin C 24.8%

Calcium 64.8% Iron 66.5%

*Based on a 2000 Calorie diet


Turn on oven to 400°F.
Saute carrots and celery in butter or margarine until tender (about 15 minutes).
With a slotted spoon remove them from skillet and place in large bowl.
Add mushrooms and one egg beaten with enough heavy cream to make 1/2 cup liquid.
Stir in salt, thyme and pepper.
Using spatula and a light touch, fold in veal.
Turn out onto wooden board, and shape with fingers into a loaf about 12 inches long, 4 inches wide and 3 inches high.
For crust, use-ready-to-bake crescent rolls.
They come 8 to the package.
Open out 7, and wrap around and under the loaf.
Brush whole loaf with an egg wash made by beating 1 egg with 1 tablespoon cold water.
From the eighth roll, cut small shapes, brush them with egg wash and use for decoration.
(Decorations optional.) Bake loaf for 15 minutes at 400°F.
Cover with aluminum foil.
Bake 30 minutes longer at 350°F.
Lift onto serving platter.
Garnish with watercress.