Stuffed Veal Breast
by Daniel Rogov
Melt the margarine in a heavy skillet and saute the onions until golden. Add 1/4 cup wine, simmer until reduced by about half and then add 1/4 cup stock and reduce again. Repeat this process 4 times (using in all 1 cup each wine and stock) and then allow to simmer until the gravy is thick. Pour over the bread slices and season with salt, pepper and nutmeg to taste. Mash and mix well.
Mince together the stewing veal and the liver and mix these with the bread mixture. Add the eggs and mushrooms and mix well.
Make a deep cut lengthwise in the breast and stuff with the above mixture. Sew closed with kitchen thread and then tie with string in 4 - 5 places. Heat the olive oil in a large skillet and saute the tied breast until it is browned all over.
Place the onions, celery and carrots in a large baking casserole, and place the meat on top. Cover with greaseproof paper and roast in a medium oven, turning occasionally and basting with white wine until the meat is tender. Remove the paper and roast another 15 minutes until the meat is brown. Remove the meat and allow to cool (about 15 minutes) before slicing. Set aside to keep warm.
Transfer the remaining gravy to a saucepan, add the rest of the wine and let simmer until the wine evaporates. Add 1 cup of stock, the bouillon cube and salt and pepper to taste. Strain the gravy into a gravy dish. Serve hot. Serves 10 - 12.
Daniel Rogov is the restaurant and wine critic for the daily newspaper Ha'aretz. He is also the senior writer for Wine and Gourmet Magazine and contributes culinary and wine articles to newspapers in Europe and the United States.
Source: Israeli Foreign Ministry and Rogov's Ramblings. Reprinted with permission.