Veal Stuffed Apples
| Yield: | 4 Servings |
| Categories: | Meat |
| 6 | Apples; peeled, cored | |
| 6 | tb | Lemon juice; freshly squeezed |
| 1/2 | lb | Veal; ground |
| 1/8 | ts | Salt |
| 1 | pn | Black pepper |
| 1 | Rib celery; minced | |
| 2 | Sprigs parsley; minced | |
| 1 | tb | Parmesan cheese; grated |
| 1/2 | c | Raisins |
| 1/4 | ts | Sage |
| 1/4 | c | Bread crumbs |
| 1/2 | c | Walnuts; chopped |
| 1 | Egg; slightly beaten | |
| 1 | c | Veal stock |
| 1 | tb | Honey |
| 1 | tb | Apple Brandy |
| 4 | tb | Butter; melted |
| 6 | Sprigs of parsley | |
| VEAL STOCK | ||
| 2 1/2 | lb | Veal knuckles; cut into 2-inch pieces |
| 1 | lg | Onion |
| 2 | Leeks; washed, cut into 2-inch pieces | |
| 2 | Carrots; sliced | |
| 2 | Ribs celery; sliced | |
| 3 | Sprigs parsley |
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