Recipe - Crown Rack Of Veal

2 Veal, loins, frenched and
tied by the butcher
3 ounce Butter, melted
1 cup Crumbs, bread
One fourth cup Cheese, Romano, grated
Salt (to taste)
Pepper (to taste)
1 md Carrot, chopped
1 md Onion, chopped
Bones and meat trimmings
from the veal loins
One half cup Wine OR
One half cup Water

STUFFING
One fourth pound Hog jowl, chopped
One fourth cup Onion, chopped
One fourth cup Oyster water
18 Oysters, quartered
1 cup Crumbs, bread, soaked in
milk
4 lg Eggs
2 tablespoon Parsley, minced
2 tablespoon Scallions, minced
One half cup Stock, beef

Place the roast in a pan and put a small bowl in the cavity of the
roast so that it will retain its proper shape. Fill the bowl with water.

Brush meat with melted butter and pat on the bread crumbs and Romano
cheese.

Salt and pepper, if desired.

Add carrots, onions and any bones or scraps to the pan with wine or
water.

Cook in a 350 F oven for 1 One half hours.

When done, remove bowl from the cavity and add stuffing.

Strain the roasting juices and reduce to make a sauce.

Stuffing: =========

Cook the hog jowl slowly in a skillet to render the fat.

Add onion and cook until clear.

Add oysters and their water and cook to reduce by onethird.

Squeeze milk out of the bread crumbs and add crumbs to the pan.

Whisk eggs with the parsley and scallions and add to stuffing.

Add beef stock and cook for 15 minutes. Taste and correct seasoning.

Source: Great Chefs of New Orleans, Telerecord Productions
: Box 71112, New Orleans, Louisiana 1983
: Chef Pierre Lacoste, Maison Pierre, Restaurant, New Orleans

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini