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 remaining ingredients. Simmer 2 hours. Skim any foam that may arise to the surface. Strain stock through cheesecloth. Chill until needed. SOGNI DORATI NORTH WELLS, CHICAGO WINE: CHIANTI CONTE CAPPONI 1977 From the
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|Serving Size: 1 Serving (506g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 264 (41%)|
|Amt Per Serving||% DV|
|Total Fat 29.3g||39 %|
|Saturated Fat 11g||55 %|
|Monounsaturated Fat 6.9g|
|Polyunsanturated Fat 9g|
|Cholesterol 130.2mg||40 %|
|Sodium 1081.1mg||37 %|
|Potassium 741.1mg||20 %|
|Total Carbohydrate 75.7g||22 %|
|Dietary Fiber 5.7g||23 %|
|Sugars, other 70.1g|
|Protein 24g||34 %|
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Calories per serving: 642
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