Gefüllte Kalbsbrust nach Wiener Art (Stuffed breast of veal, Viennese style) - vienna.info

Ingredients

• 1 pocketed breast of veal, approx. 3 kg (1/4 qr)
• bones (from the breast, finely chopped)
• 500 ml (0,75 pt) veal juice
• 400 g (1 lb) Kaisersemmeln (type of white bread roll)
• 500 ml (0,75 lb) milk
• 100 g (1/2 cup) butter (melted)
• 6 eggs
• 1 tbsps parsley (chopped)
• nutmeg (ground)
• ground pepper
• salt
• butter (for frying)