Crown Rack of Veal
| Yield: | 4 Servings |
| Categories: | Veal, Main Dishes, New Orleans |
| 2 | Veal, loins, frenched and | |
| DIVIDER | -- tied by the butcher | |
| 3 | oz | Butter, melted |
| 1 | c | Crumbs, bread |
| 1/4 | c | Cheese, Romano, grated |
| Salt (to taste) | ||
| Pepper (to taste) | ||
| 1 | md | Carrot, chopped |
| 1 | md | Onion, chopped |
| Bones and meat trimmings | ||
| DIVIDER | -- from the veal loins | |
| 1/2 | c | Wine OR |
| 1/2 | c | Water |
| STUFFING | ||
| 1/4 | lb | Hog jowl, chopped |
| 1/4 | c | Onion, chopped |
| 1/4 | c | Oyster water |
| 18 | Oysters, quartered | |
| 1 | c | Crumbs, bread, soaked in |
| DIVIDER | -- milk | |
| 4 | lg | Eggs |
| 2 | tb | Parsley, minced |
| 2 | tb | Scallions, minced |
| 1/2 | c | Stock, beef |
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