Recipe - Stuffed Loin Of Veal

6 ounce Bel Paese cheese
10 ounce Prosciutto ham
1 One half cup Bread crumbs
2 Cloves fresh garlic; pressed
One half cup Fresh chopped parsley
2 cup Butter
1 Loin of veal 24 ounces
Flour
Bercy sauce or brown sauce
(see recipe)

Dice cheese & ham into medium pieces. Mix with bread crumbs, garlic &
parsley; add butter to keep it tightly together. Separate veal loin from
bone, cleaning away fat & skin. Slice loin lengthwise in half, open & pound
lightly. Preheat oven to 350 F. Lay loin out & cover with stuffing mixture.
Slowly begin to roll veal & when finished rolling, tie stuffed veal
together with butcher's string. Flour veal. Heat a saute pan until it is
very hot. Add a little butter to pan, then place stuffed veal in hot butter
& saute quickly on all sides to seal in juices. Heat in preheated oven
about 15 minutes to heat through. At this temperature, the veal should be
medium to mediumwell done. Serve with Bercy Sauce. Bercy Sauce is a
reduction of white wine & shallots that has been added to a demiglaze; any
basic brown sauce will do.

LE MONT

GRANDVIEW AVENUE, PITTSBURGH

WINE:CHATEAU ST.JEAN CHARDONNAY

From the Micro Cookbook Collection of French Recipes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.