Stuffed Veal Breast

Name: Stuffed Veal Breast
Total time: 2 h 45 min
Yield: Serves 6
Cuisine: french
Ingredients: 1 garlic clove, split in half; 1 egg; 1/2 cup plus 3 tablespoons white wine; Salt and pepper; 1/2 teaspoon grated nutmeg; 2 heaping tablespoons chopped parsley; 1 heaping tablespoon freshly grated bread crumbs; 1/2 pound sweet pork sausages; 1 3-to-3 1 /2 -pound piece of veal breast, with a pocket cut into it by the butcher; 5 slices bacon or pancetta; 1 shallot, thickly sliced; 5 to 6 cups veal or chicken broth

Recipe from "La Bonne Cuisine de Madame E. Saint-Ange"

Adapted by Amanda Hesser

Stuffed Veal Breast — Tom Schierlitz for The New York Times. Food stylist: Jill Santopietro.

Total Time: 2 hours 45 minutes
Rating: 4(11)
Comments: Read comments

Featured in: The Way We Eat; Sauced in Translation

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Ingredients

Yield:Serves 6

1garlic clove, split in half
1egg
½cup plus 3 tablespoons white wine
Salt and pepper
½teaspoon grated nutmeg
2heaping tablespoons chopped parsley
1heaping tablespoon freshly grated bread crumbs
½pound sweet pork sausages
13-to-3 1 /2 -pound piece of veal breast, with a pocket cut into it by the butcher
5slices bacon or pancetta
1shallot, thickly sliced
5 to 6cups veal or chicken broth

Ingredient Substitution Guide

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Preparation

Step 1
Preheat the oven to 275 degrees. Rub the inside of a mixing bowl with the garlic, then chop and add to the bowl. Add and stir together the egg, 3 tablespoons of wine, salt, pepper and nutmeg. Add the parsley and bread crumbs, then the sausages, removed from their casings. Mix well.
Step 2
Stuff the pocket of the veal breast with the mixture, gently pressing it into the corners. Sew together the opening with a kitchen needle and string.
Step 3
Lay the bacon in a braising pan, cover with the shallot and lay the veal on top. Cover and place on the stove over low heat, until the bacon sweats and the shallot softens, about 15 minutes. Remove the lid, add ½ cup wine and bring to a simmer. Reduce until there is just a film of liquid in the pan. Add ½ cup broth and reduce once more. Pour in the remaining broth to cover ¾ of the meat. Cover the pan with parchment paper, then the lid, and braise in the oven until the meat is fork tender, about 2 hours.
Step 4
Remove the lid and parchment. To create a glaze on top of the meat, baste the meat and braise, uncovered, for 5 minutes, then repeat. Remove from the oven and let cool in the liquid. Serve sliced, warm, with some of the cooking juices, or chilled.