Stuffed Veal Breast
- For the veal
- 1 Veal breast (about 1.5 kg, prepared by a butcher)
- 300 grams potatoes
- 2 day-old White rolls
- 100 grams button Mushroom
- 1 shallot (chopped)
- 1 garlic (chopped)
- 1 bunch parsley (finely chopped)
- 1 tablespoon marjoram
- 3 tablespoons butter
- 50 grams Pistachio
- Nutmeg (ground)
- 50 milliliters Whipped cream
- 2 eggs
For the veal: rinse and pat dry veal.
Peel and dice potatoes. Cook in boiling salted water for about 5 minutes. Drain well.
Cut bread into cubes and place into a bowl.
Clean and dice mushrooms.
Heat 1 tablespoon of butter in a pan and saute shallot and garlic for a few minutes. Add mushrooms and saute until all liquid has evaporated.
Add parsley, marjoram and pistachios to mushrooms and pour over the bread. Add potato cubes and season with salt, pepper and nutmeg. Whisk cream with eggs and pour over the mixture, let stand for 10 minutes. Stuff veal breast with the mixture and sew the opening with a kitchen string.
Rinse celery, leek and tomatoes, peel carrot and onions, chop all vegetables coarsely. Spread in a roasting pan and add bay leaf. Top with meat and season with salt and pepper, brush with remaining melted butter.
Roast in preheated oven at 200°C (approximately 400°F) for about 20 minutes. Add 400 ml of water (approximately 1 2/3 cup) and reduce oven temperature to 180°C (approximately 350°F). Roast for 2 more hours, basting meat with cooking juices often.
Remove meat from the pan and cover with aluminum foil. Strain vegetables through a sieve. Add a little water and cream, if necessary. Season with salt and pepper.
Remove string from the breast and cut into slices. Arrange meat on plates and drizzle with sauce. Garnish with marjoram and serve with vegetables, if desired.