Stuffed veal breast
Ingredients
750 g beef brisket
2 eggs
100 g of white bread
fresh milk
50 g almonds
30 g butter
1 sprig parsley
pepper
salt
nutmeg
lemon juice
fat frying
1 tbsp (10 ml) konjac
1 lemon
salad leaves
Photo
Method
Breaded veal breasts were washed, salting, and the lower, wide part and the meat were carefully separated from the ribs so as to obtain a pocket. Slightly more than half butter and eggs are broken foam, add soaked in milk and squeezed white bread, ground almonds and parsley. Season with salt, pepper, nutmeg and lemon juice. If necessary, compressed with breadcrumbs, or diluted milk. The mixture does not fill too tightly in your pocket. Veal breasts sew and bake in the oven until golden brown coloring gain. Often bathed with the resulting sauce. The ribs are placed at pan. Once the meat becomes ready, the thread is pulled. Bake leaves little while. Then cut into pieces of 2-3 cm and are arranged in a heated plate. Garnish with lemon, cut into four, and salad leaves. Stir the sauce with a little flour, make cognac, add 10 g butter and a little cream and season with salt and pepper.
Difficulty
Difficult
Tested
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Author
vg
Saturday, June 21, 2003 - 00:00