Unusual recipe which is perfect for a dinner party, Veal Cheesecake is both delicious to eat and attractive to look at.
Serve Veal Cheesecake with croquette potatoes, Broccoli with Almonds bottle of well chilled Liebfraumilch.
4-lb. lean shoulder of veal, minced
1 oz. streaky bacon, rinds removed and finely chopped
1 tablespoon tomato puree
1 egg yolk
1 small onion, finely chopped
1 tablespoon butter
1 oz. mushrooms, wiped clean and finely chopped
6 oz. cream cheese
2 eggs, lightly beaten
2 teaspoon grated lemon rind
1 teaspoon grated Parmesan cheese
1 oz. fresh white breadcrumbs
1 teaspoon salt
2 teaspoon black pepper
Preheat the oven to hot 425°F (Gas Mark 7, 220°C).
Place the veal, bacon, tomato puree, egg yolk and onion in a large mixing bowl. Beat the ingredients together with a wooden spoon until they are thoroughly combined.
Veal Chops with Apple Cream Sauce served with mashed potatoes and carrots makes an appetizing meal.
Spoon the mixture into a 9-inch cake tin with a removable base. With the back of a wooden spoon, spread the mixture half way up the sides of the tin, making a large hollow in the centre.
Place the tin in the centre of the oven and bake for 15 minutes.
Meanwhile, in a medium-sized sauce-pan, melt the butter over moderate heat. When the foam subsides, add the mush-rooms and fry, stirring constantly, for 3 minutes. Remove the pan from the heat and beat in the cream cheese. Stir in the eggs, lemon rind, Parmesan cheese, breadcrumbs, salt and pepper.
Remove the tin from the oven and spoon the cheese mixture into the centre of the veal mixture. Return the tin to the centre of the oven. Reduce the heat to cool 300°F (Gas Mark 2, 150°C) and bake the veal cheesecake for 30 minutes or until it has risen and is lightly browned.
Remove the tin from the oven. Gently slide the cheesecake from the base of the cake tin on to a warmed serving dish. Serve immediately.