Veal Breast with Liver-Ham Stuffing

Place bread rolls in a large enough bowl. Pour with milk and soak.

For the filling, dry calf’s liver with household paper. Put it through a meat grinder. Also put peeled, quartered onion, drained mushrooms (reserve 4 tablespoons) and ham through meat grinder. Place in a suitable bowl. Also add the squeezed bread roll, the egg and the washed, chopped parsley, season with salt and add pepper. Mix to the meat dough and season.

Rinse the veal breast under running water. Dry with household paper. Score a deep pocket with a sharp kitchen knife. Fill with dough. Poke opening with toothpicks. Rub with salt and pepper.

Place roast in grease pan. Melt butter in a saucepan. Baste meat with it. Place the pan on the middle rack in the preheated oven.

Roasting time: 90 min.

Electric stove: 220 degrees

gas stove: level 5 or 1/2 large flame

gradually pour the hot beef broth. Remove the veal breast from the fat pan, arrange on a heated plate and keep warm.

Stir the stock with the white wine and pour into a saucepan. Cut remaining mushrooms into flakes, add. Make 10 min with open saucepan.

Whip the cream in a baking bowl until semi-stiff. Fold into the sauce taken from the stove. Cut the veal breast into slices. Pour a little sauce over it and bring to the table.

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