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Veal Farci

  Yield/Servings: 4 cups  
Breast of Veal:

Breast of Veal, with pocket
1/4 cup melted butter
1/4 cup oil
2 cups red wine
4 cups fresh bread crumbs (about 8 slices)
2 eggs
1/2 cup parsley sprigs
1 cup cold diced ham
1 clove garlic
1 tsp. rosemary
1/4 cup dry red Bordeaux wine
1/4 cup cognac
2 medium onions
1 cup blanched filberts or almonds
3/4 cup butter, melted
Salt, Pepper
Tabasco sauce
Heat oven to 450 degree. Fill pocket of a breast of veal with the stuffing. Sew up opening with coarse thread or string, then brush meat well with mixture of butter and oil. Place uncovered on rack in pan and roast for 25 minutes. Add 2 cups of red wine. Cover with aluminum foil or another pan and reduce heat to 325 degree. Continue cooking for 2 1/2 to 3 hours or until veal is tender. Serve with pan juices.

To make stuffing:
Blender-crumb bread. Empty into a bowl. Put eggs, parsley, 1/2 cup ham, garlic, rosemary, wine, cognac and 1 sliced onion into blender. Blend until smooth. Add to crumb mixture. Chop 1/2 cup nuts coarsely; chop remaining nuts to very fine consistency. Add to crumbs. Chop other onion and saute lightly in 6 tbs. butter. Combine with stuffing along with remaining diced ham and butter. Season to taste with salt, pepper and Tabasco sauce.

Comments: This is also delicious cold and makes an ideal picnic fare.
Submitted by: Creative Cooking USA

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