Veal with Mushroom and Liver Stuffing

A delicious dinner party dish, Veal with Mushroom and Liver Stuffing may be served with roast potatoes and carrots.4 oz. butter

2 large onions, thinly sliced

1 ½ lb. mushrooms, wiped clean and sliced

4 oz. chicken livers, cleaned teaspoon salt

A dish that will impress your guests, Veal with Mushroom and Liver Stuffing is simply superb.

2 teaspoon black pepper

1 tablespoon chopped fresh sage

4 oz. Gruyere cheese, grated

1 x

4 lb. loin of veal, boned, rolled, roasted and cooled completely

3 fl. oz. single cream

6 parsley sprigs

Preheat the oven to fairly hot 375 CF (Gas Mark 5, 190°C).

In a large frying-pan, melt the butter over moderate heat. When the foam subsides, add the onions, mushrooms, livers, salt, pepper and sage and cook, stirring occasionally, for 5 to 7 minutes or until the onions are soft and translucent but not brown. Remove the pan from the heat and allow to cool for 5 minutes. Place the contents of the pan in the jar of an electric blender. Blend the mixture for 30 seconds or until it forms a puree. Spoon one-third of the puree into a small saucepan and set aside. Spoon the remaining puree into a large mixing bowl and add the cheese, stirring until it is thoroughly combined.

Place the veal on a wooden board and, using a sharp knife, cut the meat into thin slices. Spread the slices of meat with half the cheese mixture. Carefully pile the slices of meat on top of each other, finishing with a slice of meat. Hold the meat slices firmly together and place them on their sides in a large ovenproof serving dish, so that the original shape is reformed. With the remaining cheese mixture, completely coat the outside of the veal roll. Place the dish in the oven and cook for 20 to 25 minutes or until the meat is heated through and the cheese mixture is golden brown.

Meanwhile, place the saucepan containing the reserved puree over low heat. Add the cream to the pan and cook, stirring frequently, for 3 to 4 minutes or until the mixture is heated through. Pour the cream mixture into a warmed sauce-boat and keep warm.

Remove the veal from the oven, garnish with the parsley sprigs and serve immediately, with the sauce.

Veal with Nut and Raisin Stuffing

A fabulously rich dish of loin of veal stuffed with nuts and raisins, Veal with Nut and Raisin Stuffing makes a superb dinner party dish. Serve with steamed asparagus and sauteed potatoes.

1 x

4 lb. boned loin of veal, trimmed of excess fat

1 teaspoon salt

1 teaspoon black pepper

3 oz. butter

1 large onion, thinly sliced and pushed out into rings medium-sized orange, peeled, white pith removed and sliced bay leaves

1 pint veal or chicken stock

1 tablespoon beurre manie

10 anchovy fillets, finely chopped

3 garlic cloves, finely chopped

6 oz. sultanas or seedless raisins

3 oz. walnuts, chopped

1 onion, finely chopped and sauteed grated rind and juice of

1 orange

2 tablespoons chopped fresh parsley

2 oz. fresh brown bread crumbs

1 large egg, lightly beaten

First, make the stuffing. Place the anchovy fillets, garlic, sultanas or seedless raisins, walnuts, onion, orange rind and juice, parsley and breadcrumbs in a medium-sized mixing bowl. Using a wooden spoon, mix in the beaten egg and stir the stuffing until it is thoroughly combined.

Rub the veal all over with the salt and pepper. Place the veal, fat side down, on a working surface. Spoon the stuffing over the veal. With a flat-bladed knife, spread the mixture lo within 1-inch of the edges of the meat. Roll the meat up tightly Swiss roll style and secure the roll at 1-inch intervals with trussing string. Set aside.

In a large flameproof casserole, melt the butter over moderate heat. When the foam subsides, add the veal roll and fry, turning frequently, for 8 to 10 minutes or until the meat is well browned all over. With two large forks, remove the meat from the casserole and set it aside on a plate.

Add the onion to the casserole and fry, stirring occasionally, for 5 to 7 minutes or until the onion is soft and translucent but not brown. Stir in the orange, bay leaves and stock. Increase the heat to high and bring the sauce to the boil. Return the meat to the casserole.

Reduce the heat to low, cover the casserole and simmer for 2 hours, turning the meat over occasionally, or until it is very tender when pierced with the point of a sharp knife.

Remove the casserole from the heat. With two large forks, lift the meat out of the casserole and place it on a large, warmed serving dish. Remove and discard the trussing thread and keep the meat hot while you finish the sauce.

Skim as much fat as possible from the surface of the juices.

Pour the cooking juices through a strainer into a small saucepan. Bring the juices to the boil over moderately high heat.

Reduce the heat to low and stir in the bcurrc manie, a small piece at a time, until the sauce is fairly thick and smooth.

Remove the pan from the heat.

Pour the sauce into a warmed sauce-boat and serve at once, with the meat.

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