Stuffed breast of veal with sauce is a prime example of the sophistication of Viennese cuisine. Tender veal, filled with a refined bread stuffing and perfectly cooked, is complemented by a flavorful sauce.
Cooking time: 4 hours
| Ingredients (4 servings) | ||
|---|---|---|
| 2,5 | kg | breast of veal, fileted by the butcher (have him cut a pocket for the filing) |
| Chopped veal bones | ||
| Salt | ||
| Pepper | ||
| Ingredients (4 servings) | ||
|---|---|---|
| 5 | bread rolls | |
| 100 | g | of butter |
| 2 1/3 | chopped onions | |
| 4 | tablespoon(s) | parsley |
| 2 | eggs + 1 egg yolk | |
| 1 | yellow carrot | |
| 1 | orange carrot | |
| 1/2 | celeriac | |
| Salt | ||
| Pepper | ||
| Nutmeg | ||
Tip:
Falstaff "Viennese Cuisine"
40 top chefs present their best original recipes
Falstaff Verlags GmbH, 2024
39,90 Euro
