Stuffed Veal Breast

Cut a pocket in the veal breast and refrigerate with the lid closed. Peel three cloves of garlic and press through a press. Drain the tomatoes and cut them into tender strips.

Cut the bread into cubes, toast in the butter until golden brown, drain on kitchen roll. Cut the goat cheese into 1 cm cubes.

Mix the mince with garlic, chives, parsley, egg, bread cubes, tomatoes, egg yolk, breadcrumbs and pepper. Carefully mix in the cheese. Fill the veal breast with the farce, sew up the opening. Season the outside of the veal breast with salt and season with pepper. Fry on both sides in hot oil in a roasting pan. Peel the remaining garlic, add it to the roasting pan with four sprigs of rosemary and 200 ml of veal stock.

Cook the veal breast at 150 °C (gas 1, convection oven 140 °C) in the heated oven on the 2nd rack from the bottom for 3 hours. Add the rest of the stock and continue to baste the breast. Remove the breast of veal from the oven and arrange with the remaining rosemary. Strain the stock, perhaps degreasing it, and bring to the table with the meat.

(Khb

7/97)

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