Veal Stuffed Apples Sogni Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
6: Apples, peeled, cored
6 tbsp: Lemon juice, freshly
Squeezed,
1/2 Pound: veal, ground
1/8 tsp: Salt,
Pinch of black pepper,
1 Rib: celery, minced
2 Sprigs: parsley, minced
1 tbsp: Parmesan cheese, grated
1/2 cup: Raisins,
1/4 tsp: Sage,
1/4 cup: Bread crumbs,
1/2 cup: Walnuts, chopped
1: Egg, slightly beaten
1 cup: Veal stock, see part 2
1 tbsp: Honey,
1 tbsp: Apple brandy,
4 tbsp: Butter, melted
6 Sprigs: of parsley,
Veal stock:,
2 1/2 lbs: Veal knuckles, cut into
2: -inch pieces,
1 Large: onion,
2: Leeks, washed, cut into 2-
Inch pieces,
2: Carrots, sliced
2 Ribs: celery, sliced
3 Sprigs: parsley,
Directions:
NORTH WELLS, CHICAGO WINE: CHIANTI CONTE CAPPONI 1977 1. Preheat oven
to 350 F. 2. Rub the apples with lemon juice. 3. Place veal, salt,
pepper, celery, parsley, cheese, raisins, sage, crumbs, walnuts, and
egg in a large mixing bowl and combine. 4. Stuff core of apples
with veal mixture and arrange in baking dish. 5. Combine Veal Stock,
honey, apple brandy, and butter. Drizzle over apples. 6. Bake
apples 20 minutes or until soft. Garnish with parsley, serve
hot. Pine nuts may be substituted for the walnuts. They are the
kernel of pine cone and resemble almonds somewhat in taste. VEAL
STOCK: Cover veal bones with water in a large stock pot and bring to
a boil. Add re- maining ingredients. Simmer 2 hours. Skim any foam
that may arise to the surface. Strain stock through cheesecloth.
Chill until needed.
Source from luhu.jp
to 350 F. 2. Rub the apples with lemon juice. 3. Place veal, salt,
pepper, celery, parsley, cheese, raisins, sage, crumbs, walnuts, and
egg in a large mixing bowl and combine. 4. Stuff core of apples
with veal mixture and arrange in baking dish. 5. Combine Veal Stock,
honey, apple brandy, and butter. Drizzle over apples. 6. Bake
apples 20 minutes or until soft. Garnish with parsley, serve
hot. Pine nuts may be substituted for the walnuts. They are the
kernel of pine cone and resemble almonds somewhat in taste. VEAL
STOCK: Cover veal bones with water in a large stock pot and bring to
a boil. Add re- maining ingredients. Simmer 2 hours. Skim any foam
that may arise to the surface. Strain stock through cheesecloth.
Chill until needed.
Source from luhu.jp