Roast Rack Of Veal Recipe
Yield: 24 SlicesRecipe by luhu.jp
Ingredients:
1 Rack: of veal, 8 chops
125 gram: Butter, melted
Salt,
Freshly ground pepper,
GREEN PEPPERCORN CRUST
40 gram: Green peppercorns,
3 tbsp: Chopped parsley,
1 tbsp: Dijon mustard,
2: Egg whites, beaten until stiff
60 gram: Sieved white breadcrumbs,
2 tbsp: Melted butter,
Directions:
TO COOK VEAL: place veal in baking tin, pour over butter and sprinkle
with salt and pepper. Roast on centre shelf of a pre-heated 190C
oven for 1 hour, basting two or three times during cooking. Allow
veal to cool (it is better served cold but not refrigerated). GREEN
PEPPERCORN CRUST: mash peppercorns with a fork and mix with parsley
and mustard. Beat egg whites until they hold peaks and fold into
peppercorn mixture. Spread on top of cold veal and sprinkle with
breadcrumbs. Drizzle on melted butter. Place under hot griller until
top has browned. Allow to cool before carving meat.
Source from luhu.jp
with salt and pepper. Roast on centre shelf of a pre-heated 190C
oven for 1 hour, basting two or three times during cooking. Allow
veal to cool (it is better served cold but not refrigerated). GREEN
PEPPERCORN CRUST: mash peppercorns with a fork and mix with parsley
and mustard. Beat egg whites until they hold peaks and fold into
peppercorn mixture. Spread on top of cold veal and sprinkle with
breadcrumbs. Drizzle on melted butter. Place under hot griller until
top has browned. Allow to cool before carving meat.
Source from luhu.jp