Bosch 8 Series Recipes page 115

Breast of veal with colourful stuffing
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Ingredients | For 4 servings
Universal pan
Breast of veal:
1 kg breast of veal; ask your butcher to cut a
pocket into it
Salt, Pepper, freshly ground
Filling:
3 stale bread roll
1 onion
1 small carrot
50 g butter
100 g frozen peas
150 ml milk
1 egg
2 tbsp chervil, chopped
2 tbsp parsley, chopped
Nutmeg, finely grated
3 sprigs thyme
3 sprigs rosemary
Sauce:
Approx. 500 ml veal stock
1 l liquid stock
1-2 tbsp cornflour
In addition:
cocktail sticks
Per serving
797 kcal, 32 g carbs, 50 g fat, 56 g protein,
2,6 BU
Preparation
1 | Rinse the veal briefly under cold water and pat
dry with kitchen towel. Season inside and out.
2 | Cut the bread rolls into cubes approximately
1 cm in size.
3 | Chop the onion and trim, wash and dice the
carrot. Heat the butter in a small pot and sweat
the onion in it. Add the diced carrot and peas to
the onion and mix. Deglaze with the milk and pour
over the bread roll cubes.
4 | Mix with the egg, herbs and soaked bread rolls
to make a paste and season well.
5 | Stuff the meat with the paste and hold closed
with cocktail sticks. Place into the universal pan
lined with rosemary and thyme or into the roaster
with the open seam facing the side and roast as
indicated. If required, top up with veal stock and a
little liquid stock.
6 | Remove the meat and keep warm. Top up the
juices with the remaining liquid stock and bring to
the boil. Thicken with the cornflour stirred into
cold water and season to taste.
Poultry and meat | 113
[ I n d e x : ]
Setting procedure:
With meat probe
Universal pan, level 2
Circulated air grilling
180 °C
Core temperature 80 °C
Alternative setting:
Circulated air grilling
Universal pan, level 2
180 °C
Roasting time:
1 hr. 10 min. - 1 hr. 20 min.
Tip:
Cut the onions, carrots and some celery into 1 cm
pieces. Add the vegetables to the meat and roast
together. This will make a flavoursome sauce.
Try using 100 g mushrooms instead of the peas
and carrots. If doing this, add some chopped
marjoram.