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Prep Time: 20 Minutes Cook Time: 150 Minutes |
Ready In: 170 Minutes Servings: 4 |
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Ingredients:
1 (4-rib) veal breast |
1/2 pound chicken livers |
1/2 cup chopped onion |
1/2 cup chopped celery |
4 tablespoons butter |
1 cup seasoned bread stuffing |
1/2 cup chopped parsley |
2 eggs, lightly beaten |
1/2 cup milk |
Directions:
1. Trim breast of veal. Slice a big pocket along top portion of rib bones.
2. Saute 1/2 pound chicken livers in 2 tablespoons butter. Chop finely or grind.
3. In another saute pan cook onion and celery in butter 2 tablespoons butter until soft.
4. Combine livers, vegetables, bread stuffing, parsley, salt and pepper. Add milk to moisten stuffing. Add beaten eggs to mixture.
5. 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.
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