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Veal Wellington Recipe
|Raw carrot||1 Cup (16 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Canned drained sliced mushrooms||5 Ounce|
|Heavy cream||1 Cup (16 tbs)|
|Minced veal||2 Pound|
|Crescent roll||8 Ounce|
|Cold water||1 Tablespoon|
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
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.