Poitrine De Veau (stuffed Breast Of Veal) Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
STUFFING
1 tbsp: Unsalted Butter,
1 small: Onion, thinly sliced
3/4 cup: Whole Milk,
2 cup: White Bread, crusts removed and cubed
8 ounce: Veal, cut into 1-inch cubes
8 ounce: Pork, cut into 1-inch cubes
2: Whole Eggs,
1 tbsp: Fresh Parsley, chopped
2 tbsp: Cognac,
1/4 tsp: Salt,
1/8 tsp: Freshly ground Black Pepper,
VEAL
3 lbs: Boned Breast of Veal, excess fat removed
1/4 tsp: Salt,
1/8 tsp: Freshly Ground Black Pepper,
1 tbsp: Unsalted Butter,
1 tbsp: Olive Oil,
1 cup: Carrot, chopped
1 cup: Onion, diced
1/2 cup: Celery, diced
1 cup: Dry White Wine,
1/2 cup: Water,
Directions:
This recipe features a stuffing that is just as good served with pork,
turkey, or chicken. . .just in case you cant find a three-pound breast of
veal at the butcher shop. If preparation time is an issue, you may elect to
prepare the stuffing one day in advance; but do not stuff the veal until
just prior to roasting. No need to celebrate our birthday with a bit of
bacteria, too. Theyre not on the guest list.
Prepare the mise-en-place for todays recipe. (Mise-en-place defined:
French cookery technique whereby you arrange each ingredient in the
sequence and portions youll require to prepare your recipe.) Pre-heat oven
to 325-F degrees.
To prepare the stuffing, melt the butter in a large saut
pan over medium
heat. Add the onion slices and saut
for about 5 minutes, until tender.
Remove the pan from the heat and reserve.
In a medium saucepan, warm the milk over a low heat setting. Remove from
the stovetop and add the bread cubes. Stir or toss the mixture, and let the
bread cubes soak up the milk for about 3 to 5 minutes. Remove the bread
from the milk and gently squeeze it to remove nearly all the milk. Put the
bread cubes in a large mixing bowl, and stir in the saut
ed onions.
In a food processor or blender, finely chop the cubed veal and pork.
Process the meat in small batches so as not to over-process. Add the finely
chopped meat to the bread and onions; stir to combine. Add the eggs,
parsley, Cognac, and salt and pepper. Stir again to combine all
ingredients.
To insert the stuffing, cut a pocket in the side of the breast of veal,
being very careful not to cut all the way through the meat. Carefully fill
the pocket with the stuffing mixture, making sure its packed in tightly.
We recommend you use a bit of kitchen twine or string, and either sew or
tie the stuffed veal breast closed. Season all sides with the salt and
pepper.
In a roasting pan, heat the butter and olive oil over medium heat. Add the
veal breast and sear for about 15 minutes, or until well- browned on all
sides. Add the carrots, onions, and celery to the roasting pan. Season the
vegetables with additional salt and pepper to taste.
Roast for 60 minutes, making sure to turn the veal breast at least once
during roasting and basting it occasionally with the pan juices.
Reduce the oven temperature to 300-F degrees and add the wine and water to
the roasting pan. Cover the meat with a loose lid of buttered aluminum
foil, and roast for another 75 minutes, basting the veal breast frequently.
Remove the roasting pan from the oven and let stand for at least 15 minutes
prior to removing the kitchen twine or string. Using a sharp, serrated
knife, slice at least half the veal breast into about 1/2-inch wide
portions. Place the slices together with the unsliced portion of the veal
breast on a serving patter and surround them with Galettes aux Pommes de
Terre (tomorrows featured recipe). Spoon the pan juices over the veal, and
serve immediately.
Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
on Oct 3, 1998, converted by MM_Buster v2.0l.
Source from luhu.jp
turkey, or chicken. . .just in case you cant find a three-pound breast of
veal at the butcher shop. If preparation time is an issue, you may elect to
prepare the stuffing one day in advance; but do not stuff the veal until
just prior to roasting. No need to celebrate our birthday with a bit of
bacteria, too. Theyre not on the guest list.
Prepare the mise-en-place for todays recipe. (Mise-en-place defined:
French cookery technique whereby you arrange each ingredient in the
sequence and portions youll require to prepare your recipe.) Pre-heat oven
to 325-F degrees.
To prepare the stuffing, melt the butter in a large saut
pan over medium
heat. Add the onion slices and saut
for about 5 minutes, until tender.
Remove the pan from the heat and reserve.
In a medium saucepan, warm the milk over a low heat setting. Remove from
the stovetop and add the bread cubes. Stir or toss the mixture, and let the
bread cubes soak up the milk for about 3 to 5 minutes. Remove the bread
from the milk and gently squeeze it to remove nearly all the milk. Put the
bread cubes in a large mixing bowl, and stir in the saut
ed onions.
In a food processor or blender, finely chop the cubed veal and pork.
Process the meat in small batches so as not to over-process. Add the finely
chopped meat to the bread and onions; stir to combine. Add the eggs,
parsley, Cognac, and salt and pepper. Stir again to combine all
ingredients.
To insert the stuffing, cut a pocket in the side of the breast of veal,
being very careful not to cut all the way through the meat. Carefully fill
the pocket with the stuffing mixture, making sure its packed in tightly.
We recommend you use a bit of kitchen twine or string, and either sew or
tie the stuffed veal breast closed. Season all sides with the salt and
pepper.
In a roasting pan, heat the butter and olive oil over medium heat. Add the
veal breast and sear for about 15 minutes, or until well- browned on all
sides. Add the carrots, onions, and celery to the roasting pan. Season the
vegetables with additional salt and pepper to taste.
Roast for 60 minutes, making sure to turn the veal breast at least once
during roasting and basting it occasionally with the pan juices.
Reduce the oven temperature to 300-F degrees and add the wine and water to
the roasting pan. Cover the meat with a loose lid of buttered aluminum
foil, and roast for another 75 minutes, basting the veal breast frequently.
Remove the roasting pan from the oven and let stand for at least 15 minutes
prior to removing the kitchen twine or string. Using a sharp, serrated
knife, slice at least half the veal breast into about 1/2-inch wide
portions. Place the slices together with the unsliced portion of the veal
breast on a serving patter and surround them with Galettes aux Pommes de
Terre (tomorrows featured recipe). Spoon the pan juices over the veal, and
serve immediately.
Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
Source from luhu.jp
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