Stuffed loin of veal
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | ounces | Bel Paese cheese |
| 10 | ounces | Prosciutto ham |
| 1½ | cup | Bread crumbs |
| 2 | Cloves fresh garlic; pressed | |
| ½ | cup | Fresh chopped parsley |
| 2 | cups | Butter |
| 1 | Loin of veal- 24 ounces | |
| Flour | ||
| Bercy sauce or brown sauce (see recipe) | ||
Directions
Dice cheese & ham into medium pieces. Mix with bread crumbs, garlic & parsley; add butter to keep it tightly together. Separate veal loin from bone, cleaning away fat & skin. Slice loin lengthwise in half, open & pound lightly. Preheat oven to 350 F. Lay loin out & cover with stuffing mixture.
Slowly begin to roll veal & when finished rolling, tie stuffed veal together with butcher's string. Flour veal. Heat a saute pan until it is very hot. Add a little butter to pan, then place stuffed veal in hot butter & saute quickly on all sides to seal in juices. Heat in preheated oven about 15 minutes to heat through. At this temperature, the veal should be medium to medium-well done. Serve with Bercy Sauce. Bercy Sauce is a reduction of white wine & shallots that has been added to a demi-glaze; any basic brown sauce will do.
LE MONT
GRANDVIEW AVENUE, PITTSBURGH
WINE:CHATEAU ST.JEAN CHARDONNAY From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .
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