Directions:
- Trim breast of veal. Slice a big pocket along top portion of rib bones.
- Saute 1/2 pound chicken livers in 2 tablespoons butter. Chop finely or grind.
- In another saute pan cook onion and celery in butter 2 tablespoons butter until soft.
- Combine livers, vegetables, bread stuffing, parsley, salt and pepper. Add milk to moisten stuffing. Add beaten eggs to mixture.
- Stuff veal to thickness of 1-inch across breast. Skewer breast with 2 wooden skewers, following the bone. Roast in a preheated 350 degree oven for 2 to 2 1/2 hours. Best roasted the day before and eaten at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 498.67 Kcal (2088 kJ) | ||
| Calories from fat | 206.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.92g | 35% | |
|---|---|---|---|
| Cholesterol | 335.22mg | 112% | |
| Sodium | 1110.64mg | 46% | |
| Potassium | 384.48mg | 8% | |
| Total Carbs | 53.3g | 18% | |
| Sugars | 7.39g | 30% | |
| Dietary Fiber | 2.65g | 11% | |
| Protein | 18.35g | 37% | |
| Vitamin C | 17.4mg | 29% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 8.4mg | 46% | |
| Calcium | 136.1mg | 14% | |
| Amount Per 100 g | |||
| Calories | 223.83 Kcal (937 kJ) | ||
| Calories from fat | 92.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.29g | 35% | |
|---|---|---|---|
| Cholesterol | 150.47mg | 112% | |
| Sodium | 498.52mg | 46% | |
| Potassium | 172.58mg | 8% | |
| Total Carbs | 23.93g | 18% | |
| Sugars | 3.32g | 30% | |
| Dietary Fiber | 1.19g | 11% | |
| Protein | 8.24g | 37% | |
| Vitamin C | 7.8mg | 29% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 3.8mg | 46% | |
| Calcium | 61.1mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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