Farsed veal

Ingredients for Farsed veal

Instructions for Farsed veal

To prepare the Farsed veal recipe, please follow these instructions:

Get the butcher to take the leg out of the breastpiece. Cut a deep pocket into the meat with a long tip knife. Make sure the pocket is wide enough to fill in. Stir the chopped meat with chopped parsley, egg, cream and rasp and mix all the mushrooms in. Put on the onions and curry in the butter. Let it cool slightly before mixing it into the dad. Season with salt and pepper. Came in the calf breast and close with meatballs. Put the stuffed breast in a greased oven dish or a small pan. Bring butterflakes over and sprinkle with salt and pepper. Pour a little broth into the dish and put it in the oven at 175 degrees C for 1 hour. Dip the heat to 160 degrees C and increase for another hour. Pour the cloud from the dish and evenly to the sauce.