Veal stuffed apples sogni+++fggt98b

4 servings

Ingredients

Quantity Ingredient
6 Apples, peeled, cored
6 tablespoons Lemon juice, freshly
Squeezed
½ Pound veal, ground
⅛ teaspoon Salt
Pinch of black pepper
1 Rib celery, minced
2 Sprigs parsley, minced
1 tablespoon Parmesan cheese, grated
½ cup Raisins
¼ teaspoon Sage
¼ cup Bread crumbs
½ cup Walnuts, chopped
1 Egg, slightly beaten
1 cup Veal stock (see part 2)
1 tablespoon Honey
1 tablespoon Apple brandy
4 tablespoons Butter, melted
6 Sprigs of parsley
Veal stock:
2½ pounds Veal knuckles, cut into
2-inch pieces
1 Large onion
2 Leeks, washed, cut into 2-
Inch pieces
2 Carrots, sliced
2 Ribs celery, sliced
3 Sprigs parsley

Directions

NORTH WELLS, CHICAGO WINE: CHIANTI CONTE CAPPONI 1977 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 re- maining ingredients. Simmer 2 hours. Skim any foam that may arise to the surface. Strain stock through cheesecloth.

Chill until needed.

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