Poitrine De Veau (Stuffed Breast of Veal)

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Poitrine De Veau (Stuffed Breast of Veal) Ingredients

STUFFING	VEAL
1 tb Unsalted Butter	3 lb Boned Breast of Veal; excess
1 sm Onion; thinly sliced	1/4 ts Salt
3/4 c Whole Milk	1/8 ts Freshly Ground Black Pepper
2 c White Bread; crusts removed	1 tb Unsalted Butter
8 oz Veal; cut into 1-inch cubes	1 tb Olive Oil
8 oz Pork; cut into 1-inch cubes	1 c Carrot; chopped
2 Whole Eggs	1 c Onion; diced
1 tb Fresh Parsley; chopped	1/2 c Celery; diced
2 tb Cognac	1 c Dry White Wine
1/4 ts Salt	1/2 c Water
1/8 ts Freshly ground Black Pepper

Instructions for Poitrine De Veau (Stuffed Breast of Veal)

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.

Main Ingredient: Cuisine: Uncategorized

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