Poitrine De Veau (Stuffed Breast of Veal)
| Yield: | 6 Servings |
| Categories: |
| STUFFING | ||
| 1 | tb | Unsalted Butter |
| 1 | sm | Onion; thinly sliced |
| 3/4 | c | Whole Milk |
| 2 | c | White Bread; crusts removed and cubed |
| 8 | oz | Veal; cut into 1-inch cubes |
| 8 | oz | Pork; cut into 1-inch cubes |
| 2 | Whole Eggs | |
| 1 | tb | Fresh Parsley; chopped |
| 2 | tb | Cognac |
| 1/4 | ts | Salt |
| 1/8 | ts | Freshly ground Black Pepper |
| VEAL | ||
| 3 | lb | Boned Breast of Veal; excess fat removed |
| 1/4 | ts | Salt |
| 1/8 | ts | Freshly Ground Black Pepper |
| 1 | tb | Unsalted Butter |
| 1 | tb | Olive Oil |
| 1 | c | Carrot; chopped |
| 1 | c | Onion; diced |
| 1/2 | c | Celery; diced |
| 1 | c | Dry White Wine |
| 1/2 | c | Water |
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