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| What You Need: |
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2 pound breast of veal
Medium onion, chopped
1 egg
2 oz mushrooms, chopped
Salt and pepper
2 oz butter
Parsley
2 white rolls
Nutmeg
2 tablespoon milk
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| How To Cook: |
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1. Fry onion and mushrooms lightly in the butter.
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2. Dice the rolls and soak in the milk.
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3. Add onions and mushrooms, with the butter, the egg, seasoning, parsley and a pinch of nutmeg.
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4. With a sharp knife, make a pocket in the meat, just above the bones.
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5. Insert the stuffing, skewer and roast very slowly (300°F, allowing 25 minutes per pound plus 25 minutes), basting frequently with a little more butter.
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6. Serve with rice and salad.
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