Top filled with (2)
Instructions
Take a peak of veal and cut to form a pocket.
Prepare a mixture quite solid with eggs, breadcrumbs, salt, nutmeg, parsley and a little chopped ribs.
Fill to the top with stuffing and sew.
Must be a bassoon rather bloated.
Put the meat so padded to boil along with a carrot, an onion, celery, and a bit of tomato.
When it is cooked (i.
e.
After about an hour of boiling, hoping that the seam does not open), down and stands between two plates that then you press one against the other to crush a bit (the broth that comes out down).
Eat warm, with mashed potatoes or legumes.
Ingredients and dosing for 4 persons
- 1 top of veal
- Eggs
- Breadcrumbs
- Salt
- Nutmeg
- Parsley
- Chopped ribs
- 1 carrot
- 1 onion
- 1 celery
- Little of tomato