Veal Breast with Egg Bread Filling

Ingredients

• 1.2 kg veal breast (pre‑cooked)
• 3 stale rolls
• 100 ml lukewarm milk
• 1 Shallot
• 2 carrots
• 0.5 celery root
• 1 leek stalk
• 2 tbsp Vegetable oil
• 2 tbsp freshly chopped parsley
• 2 Eggs
• Salt
• ground pepper
• freshly grated nutmeg
• 2 tbsp clarified butter
• 500 ml veal stock
• 100 ml dry white wine

Instructions

1. 1.

   Preheat the oven to 200°C (400°F) with upper and lower heat. Wash the veal breast, pat dry, and cut a pocket along its length. Dice the rolls and pour lukewarm milk over them; let sit for about 10 minutes.

2. 2.

   Meanwhile peel and finely dice the shallot, carrots, and celery root. Slice the leek lengthwise, rinse, clean, and dice it too. Heat oil in a pan, sauté the vegetables, stir in parsley, then remove from heat. Mix half of this with the eggs and bread cubes, knead well, season with salt, pepper, and nutmeg, and fill the veal pocket. Tie with kitchen twine and season the outside with salt and pepper. In a roasting dish melt clarified butter and sear the veal breast all around. Add stock and wine, then roast in the preheated oven for about 1 hour. Reduce heat to 180°C (350°F), turn the breast, and continue roasting for another hour, basting occasionally with the pan juices.

3. 3.

   Remove the finished veal breast from the roasting liquid and let it rest covered for 15 minutes.

4. 4.

   Meanwhile bring the roasting liquid to a boil, add any remaining vegetables, simmer the sauce for about 5 minutes, taste and adjust seasoning if needed, then serve over sliced veal breast.