Stuffed Breast of Veal
Submitted by Betty Weiser This stuffed breast of veal is a show stopper! The spices bring it to another dimension. I bring i
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Cooking tools:
- Skillet
- Chef's knife
- Cutting board
- Stove
- Mixing bowl
- Wooden spoon
Ingredients
- 1/2 (4-5 bones) veal breast with pocket
- 4 tablespoons duck sauce
- 1 tablespoon thyme leaves, crushed
- 2 teaspoons tarragon leaves, crushed
- 1/2 teaspoon coarsely ground black pepper
- 3/4 teaspoon coarse salt
- 6 tablespoons margarine or oil
- 1/2 stale challah with crusts trimmed, torn into large chunks
- 1 very large onion, chopped
- 3 stalks celery, sliced across
- 1/4-1/3 bag shredded carrots
- 1 small granny smith apple, peeled, cored and diced
- 2 teaspoons crushed thyme leaves
- 1 teaspoon crushed tarragon or rosemary leaves
- 1/2 teaspoon coarse salt
- 1/4 teaspoon coarse black pepper
- 1 teaspoon coarse garlic powder
- 1 teaspoon paprika
- 1 -2 eggs
- 1 cup chicken broth ( 1 tablespoon chicken consommé mixed with 1 cup boiled water)
- 1 cup white wine of your choice
- 1 bulb of garlic, divided into cloves, unpeeled
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