วันพุธที่ 14 มีนาคม พ.ศ. 2555

Stuffed Loin of Veal

Yield > 6
Servings
Keys : Meats Fillet Tenderloin Sirloin Loin Porterhouse French
France European Mediterranean
Ingredients :
6 oz Bel Paese cheese
10 oz Prosciutto ham
1 1/2 cup Bread crumbs
2 x Cloves fresh garlic, pressed
1/2 cup Fresh chopped parsley
2 cup Butter
1 x Loin of veal- 24 ounces
Flour
Bercy sauce or brown
sauce (see recipe)
Method :
• Dice cheese & ham into medium pieces. Mix with bread
crumbs, garlic & parsley; add butter to keep it tightly together.
Separate veal loin from bone, cleaning away fat & skin. Slice
loin lengthwise in half, open & pound lightly. Preheat oven to
350 F. Lay loin out & cover with stuffing mixture.
• Slowly begin to roll veal & when finished rolling, tie
stuffed veal together with butcher's string. Flour veal. Heat a
saute pan until it is very hot. Add a little butter to pan, then
place stuffed veal in hot butter & saute quickly on all sides to
seal in juices. Heat in preheated oven about 15 minutes to
heat through. At this temperature, the veal should be medium
to medium-well done. Serve with Bercy Sauce. Bercy Sauce is
a reduction of white wine & shallots that has been added to a
demi-glaze; any basic brown sauce will do.
• LE MONT
• WINE:CHATEAU ST.JEAN CHARDONNAY

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