Veal breast stuffed with mushrooms
Ingredients
Instructions
- 1.5 kg Veal breast
For the stuffing:
- 150 g raw ham
- 500 g button mushrooms
- 2 shallots
- 1 Lemon
- 10 sprigs of parsley
- 1 egg
- 3 slices of bread
- 2 tbsp. Cognac
- 30 g Butter
- 2 pinches Salt
- 1 pinch Pepper
- Ask your butcher to debone the veal breast and open it like a book.
- Peel and chop the shallots. In a skillet, brown them and brown them for 5 minutes in the butter.
- Eliminate the earthy stem of the mushrooms. Rinse them quickly and drain them. Chop them. Sprinkle them with lemon juice. Add them to the skillet. Salt and pepper them. Let them cook for about 10 minutes, stirring regularly with a wooden spoon, until all the water has evaporated.
- Remove the crust from the bread. Crumble it and mix it with the mushrooms. For the brandy. Add the chopped ham, chopped parsley and egg. Add salt and pepper. Mix well.
- Unfold the chest on the work surface. Add salt and pepper. Spread the filling up to 1 cm from the edges. Close it. Sew the opening with kitchen twine, then tie the meat like a roast.
- For the oil into a casserole. Brown the breast on all sides.
- Eliminate the cooking oil. Sprinkle with wine and 5 cl of water. Add sage and rosemary. Salt and pepper lightly. Cover and cook for 2 hours, basting regularly with cooking juices.
- Place the meat on a serving platter. Present the juice separately. Serve as an accompaniment to sautéed vegetables.
Veal breast stuffed with mushrooms
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