Veal Breast with Stuffing

Ingredients

• 1.5 kg veal breast (for stuffing, have it prepared by the butcher)
• 4 onions
• 1 stale roll
• 2 sprigs thyme
• 1 sprig rosemary
• 400 g veal pâté
• 1 egg
• Salt
• pepper (from the mill)
• 30 g Butter
• 150 ml good dry white wine
• 250 ml meat broth
• 1 tsp starch

Instructions

1. 1.

   Soak a large Römertopf. Peel and slice 2 onions into rings. Soak the roll in lukewarm water. Wash thyme and rosemary, shake dry and finely chop leaves or needles. Knead the veal pate with the well-squeezed roll, egg and herbs into a smooth mixture and season with salt and pepper. Rub the veal breast inside and out with salt and pepper. Sew the pocket with kitchen twine up to a small opening, then fill it loosely with the prepared stuffing, sew tightly.

2. 2.

   Place onion rings in the soaked Römertopf, lay the veal breast on top, seal the pot and put it in a cold oven. Roast the veal breast 3 hours at 180°C in the pot. Flip once after 1½ hours. After cooking, pour off the drippings and catch them. Place the veal breast on the oven rack and briefly brown it under the broiler, then cover with foil and keep warm in the turned‑off oven.

3. 3.

   For the sauce peel the remaining onions, finely chop and sauté in butter, add the defatted drippings from the pot, reduce over high heat until a small amount remains, pour in wine and broth, season with salt and pepper. Reduce the sauce by half over high heat, then strain through a sieve. Whisk starch with a little water to make a smooth slurry, stir into the sauce, bring to a boil and thicken.

4. 4.

   Slice the veal breast onto a wooden board and serve. Offer the sauce separately.