Filled Veal Breast
- 3 cooked eggs
- 2 eggs
- 50 grams Pistachio
- 200 grams Ground meat (mixed)
- 200 grams Frozen pea
- 50 grams Parmesan
- freshly ground peppers
- 1 tablespoon marjoram
- 700 grams Veal breast (cut into a large thin piece, ready to fill)
- ½ bunch Soup vegetables
- 1 onion
- 6 peppercorns
- 2 bay leaves
Mix the ground meat with the 2 uncooked eggs, frozen peas, pistachios and parmesan. Form into a dough and season with salt, pepper, marjoram and nutmeg.
Peel the boiled eggs.
Pound the veal breast somewhat flat and season on both sides with salt and pepper. Spread half of the ground meat mixture onto the veal, distribute the eggs, then spread the other half of the ground meat mixture on top of the eggs.
Roll the veal around the filling and tie closed with kitchen twine. Rinse the soup vegetables and cut into large pieces. Rinse, peel and coarsely chop the onion.
Place the veal roll into a large pot with the soup vegetables, onion, peppercorns, salt and bay leaves. Add plenty of cold water. Bring to a boil, then reduce the heat and cover with a lid. Simmer for about 1 1/2 hours.
Remove the meat from the broth and let it rest a few minutes. Pour the broth through a sieve.
Cut the veal into slices and serve warm with some broth. Alternatively, serve the veal slices cold with a fresh salad.