Veal Farci | |
ID: 385 Veal | |
Yield/Servings: 4 cups | |
Ingredients: | |
Breast of Veal: Breast of Veal, with pocket 1/4 cup melted butter 1/4 cup oil 2 cups red wine | Stuffing: 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 |
Instructions: 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. | |
Submitted by: Creative Cooking USA
Recipes are for personal use only. You may NOT use our recipes in collections of recipes, cookbooks, web sites, etc. without permission from Creative Computing. |
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