Veal Breast Stuffed with Mushrooms
- 1 ½ Veal breasts
- 150 grams button Mushroom (trimmed and sliced, keep small mushrooms whole)
- 8 slices Toast (debarked and diced)
- 1 shallot (finely chopped)
- 2 tablespoons parsley (finely chopped)
- 1 tablespoon butter
- 1 egg
- 125 milliliters milk
- 2 yellow onion (peeled and sliced)
- 1 Savoy cabbage
- 1 lemon (chopped)
- 2 tablespoons butter
- 200 grams Whipped cream
- freshly ground peppers
Cut a pocket in the breast of veal.
Saute the shallot in a pan in 1 tablespoon hot butter until soft. Stir in the parsley and let cook for a few minutes.
For the filling, mix the shallot mixture with mushrooms, toast cubes, egg, hot milk and parsley, and let stand for about 15 minutes. Season with salt and pepper.
Stuff the filling into the veal breast and sew the opening with toothpicks. Season the veal breast with salt and pepper and place in a roasting bag along with the onion slices. Seal the roasting bag and bake in a preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F) for about 1 hour.
Cut out the savoy cabbage leaves from the stalk and blanch in boiling salted water with the chopped lemon for 3 minutes. Drain, rinse with cold water and drain. Remove the lemon pieces and cut the savoy cabbage leaves into large strips.
Saute the savoy cabbage strips in a pan in hot butter, pour in the cream and simmer for about 8 minutes. Season with salt, pepper and nutmeg.
Take the veal breast out from the roasting bag, cut into slices and serve with the braised onions and savoy cabbage.