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Breast of Veal Florentine Recipe

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This recipe for Breast of Veal Florentine, by , is from Sallye's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Monday, June 11, 2007


3 ½ to 4 lb. breast of veal
1 small onion
1 piece of garlic minced
1 stalk of celery minced
½ lb. of mild sausage
1 package frozen spinach
4 ½ cups bread cubes
3 eggs slightly beaten
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon thyme
1 cube melted butter
¼ cup sauterne

Have butcher make a pocket in a 3 ½ to 4 lb. breast of veal. Sauté 1 small onion, 1 piece of garlic minced, 1 stalk of celery minced. Sauté ½ lb. of mild sausage, drain grease and add vegetables to meat. Add 1 package frozen spinach slightly cooked. (Save spinach water). Stir in 4 ½ cups bread cubes, 3 eggs slightly beaten and ½ teaspoon salt, ¼ teaspoon pepper and ¼ teaspoon thyme. Mix well. Add small amount of saved spinach water to moisten. Lightly brown entire mixture in 1 cube melted butter. Stuff the pocket with mixture. Place veal in oiled roast pan fat side up. Sprinkle with paprika. Roast in slow oven 325 degrees about 40 minutes per lb. or until well done. ½ hour before done, add ¼ cup sauterne.




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