Stuffed Veal Breasts Dresden Style

Carcass filled with stuffing of chicken liver, ham, bun and eggs. All smothered in touba.

Ingredients:

1.5 kg of veal brisket 100 g of celery 60 g of butter (fat) 2 pcs carrots 2 pcs onions 2 tbsp tomato puree stock salt Hint: 250 g of chicken liver 50 g ham 4 pcs jams 3 pcs eggs 1 pc onions tr>

mace rosemary parsley ground black pepper

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salt

Procedure:

Preparing the stuffing: 1. Cut the crusts off the buns, soak the buns in water and squeeze them well after softening
2. Slice the onion, ham, blanched liver finely, soften the buns, add the egg yolks, salt, ground pepper, mace, rosemary and finally stir in the stiff egg white snow and chopped parsley.

Preparation of the brisket:
1. Wash the veal brisket well, remove the rib bones, cut a pocket through the centre of the brisket with a thin sharp knife, fill with stuffing, sew or close with a rolling pin and season with salt
2. Fry the carrots, celery and sliced onion in butter (fat), add the prepared brisket, tomato puree, a little broth and simmer under a lid in the oven, at a temperature of about 180 °C, until tender, basting with the juices and pouring in broth as needed
3. Remove the soft breasts and strain the juice.

Recommendation:

– Appendix: Boiled potatoes or mashed potatoes and vegetable salad.