Gefüllte Kalbsbrust nach Wiener Art (Stuffed breast of veal, Viennese style) - vienna.info
In Vienna veal has always belonged to the fine, exquisite types of meat. Therefore, in the 19th century it was often served on Sundays or holidays. Today Viennese cuisine still has to offer many...
Keywords
- Hauptspeisen
- Rezept
- Essen
- Kulinarik
- Genuss
- Kalbsbrust
- Kochen
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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)
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