- 1 eggs
- a little pepper
- clarified butter to fry
- 0.75 tsp. salt
- 1 onion, finely chopped
- 1 clove of garlic, pressed
- 2 tbsp. marjoram, finely chopped
- 1.5 dl white wine
- 3 tbsp. milk
- 1 pinch nutmeg
- 80 g diced bacon
- 75 g toast bread, cut into small cubes
- 60 g grated Gruyère
- 250 g leaf spinach, dripped wet
- 1.2 kg breast of veal ', order from butcher in advance
Combine the milk, egg and cheese in a bowl. Add the cubes of bread, mix.
Slowly fry the diced bacon in the frying pan until crispy. Add the onion and garlic and briefly fry, remove, leave to cool. Place the spinach in the same pan, cover and wilt over a medium heat, drain and allow to cool. Mix the bacon & onion mixture and spinach with the softened bread cubes. Add the marjoram and season.
Season the meat inside and out. Stuff the pockets with the filling. Seal the opening well with crossed-over toothpicks.
Heat the clarified butter in a frying pan. Brown the meat all over for approx. 10 mins. over a medium heat, only turning when a crust has formed. Pour in the wine, bring to the boil.
Braise for approx. 1 1/2 hours in the lower half of an oven preheated to 180°C. Spoon the cooking juices over the meat from time to time. Remove the meat, cover and leave to rest for approx. 10 mins. Remove the toothpicks, carve the breast of veal. Strain the cooking juices and serve with the meat.
- 2h 30 Preparation/cooking time: ca. 45m + Stew in the oven: ca. 105m
- Servings For 6 people
- Nutrition 591 Kcal