Breast of Veal with Sorrel Stuffing | Saveur

Name: Breast of Veal with Sorrel Stuffing | Saveur
Ingredients: 1 1 ⁄ 2 Tbsp. butter; 2 medium yellow onions, peeled, 1 chopped, 1 halved; 6 oz. sweet Italian sausage meat; 3 cups sorrel leaves, stems and center ribs removed, chopped; 1 cup cooked rice; Salt and freshly ground black pepper; 1 (7-lb.) veal breast with a pocket, bones removed and reserved (see On Pockets, String, and Skewers ); 2 carrots, peeled and quartered; 2 cloves garlic, crushed; 1 1 ⁄ 2 cups chickens stock; 1 ⁄ 2 cup dry white wine

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Ask your butcher to debone the veal, reserving the bones for you.

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Ingredients

1 1⁄2 Tbsp. butter
2 medium yellow onions, peeled, 1 chopped, 1 halved
6 oz. sweet Italian sausage meat
3 cups sorrel leaves, stems and center ribs removed, chopped
1 cup cooked rice
Salt and freshly ground black pepper
1 (7-lb.) veal breast with a pocket, bones removed and reserved (see <a href="https://www.saveur.com/article/Techniques/On-Pockets-String-and-Skewers/">On Pockets, String, and Skewers</a>)
2 carrots, peeled and quartered
2 cloves garlic, crushed
1 1⁄2 cups chickens stock
1⁄2 cup dry white wine