Recipes & Nutrition Bits

Serves6
Credit: the inlingua world of food

+ 1.7 lbs Veal Breast
 
for the marinade + 1 bottle dry white wine (750 mL) + 3 1/2 oz redcurrant jelly + 10 juniper berries  

for the Filling
+ 1/4 c onions finely chopped
+ 1/2 c Butter
+ 3 1/2 oz duck liver chopped
+ 1/4 c each minced veal and minced pork
+ 1/4 c lean baconminced
+ 1/4 c fresh breadcrumbs
+ 2 Eggs beaten
+ 1/8 c chopped pistachio nuts
+ 1/8 c choppedparsley
+ 8 oz whole leaf spinach blanched
 
to fry + 4 tbsp oil + 8 oz Mixed Vegetables (carrots, celery and onions)diced + 1/4 c Butter for the sauce  

dumplings
+ 1 lb potatoes peeled and boiled in salted water until tender
+ 1/2 c Potato flour
+ 2 eggs
+ 1 bunch of chives
+ Salt
+ a pinch of freshly gratednutmeg
 

to garnish
+ 9 oz carrots peeled and sliced
+ 1/3 oz Butter
+ 3/4 oz Honey
+ 1 tsp superfine sugar
+ 8 oz new peas in the pod
+ Salt

1. Trim the veal of any excess fat and make a large slit lengthwise in the meat. Mix the marinade ingredients together and let the meat marinate for 24 hours in the refrigerator
2. Prepare the stuffing. Cook the onion in half of the butter until soft, add the duck liver and fry together briefly, then leave to cool.
3. Mix together the minced veal, pork and beacon, add the breadcrumbs, beaten errs, pistachio nuts and parsley, along with the cooled duck liver mixture. Season with salt and pepper.
4. Lift the veal from the marinade and open it out to reveal the slit. Line the cut area of the veal with the spinach and put the stuffing on top. Add the remaining butter and either sew or tie the meat together to form a neat sausage shape.
5. Heat the oil in a large oven proof casserole, add the veal and brown well on all sides. Add the vegetables and continue to fry until they are golden brown. Pour over the reserved marinade and bring to a boil. Cover the casserole and cook over a low heat for about 1 hour, or until the veal is tender.
6. Mash the potatoes with the potato flour, add the eggs and chopped chives. Season to taste with salt and nutmeg. Drop spoonfuls of this mixture into gently boiling water and poach, uncovered, for 15 mintues. Drain and keep warm.
7. In the meantime, prepare the vegetable. Cook the carrots in boiling salted water until tender, drain off the cooking liquid and return to the saucepan with the butter, honey and sugar. Toss over a medium heat until glazed and then add the cooked peas. Season with salt and, if necessary, keep warm.
8. Lift the cooked meat from the casserole and keep it warm. Strain the cooking liquid into a clean saucepan and boil rapidly until the liquid is well reduced and of a syrupy consistency. Whisk in a little butter to finish.
9. Carve the meat into neat slices and arrange on warm individual dinner plates along with the dumplings and vegetable. Pour the sauce over the top.

Please email me if you have any questions.

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