|Veal breast||4 Pound|
|Onion||1 , chopped|
|Carrot||1 , pared and sliced|
|Celery stalk||1 , sliced|
|Water||2 Cup (32 tbs)|
|Heavy cream||1 Cup (16 tbs)|
|Egg||1 , lightly beaten|
Trim all excess fat from veal.
Place veal and chopped vegetables in crock pot; add remaining ingredients except sauce, cream and egg.
Cover and cook on low setting for 7 to 9 hours.
Refrigerate cooked veal and broth in container.
Chill until fat rises to top and can easily be removed.
Remove meat from bones and cut into 1-inch cubes.
(There should be about 3 1/2 cups veal.) Remove 2 cups broth for sauce.
One to 3 hours before serving, prepare Sauce.
Combine Sauce and cubed veal in crock pot.
Cover and cook on high setting for 2 to 3 hours to allow flavors to blend.
Thirty minutes before serving, combine heavy cream and egg; stir into crock pot.
Serve with small onions and carrots simmered on top of range in 1/2 cup veal stock.
Serving size: Complete recipe
Calories 4763 Calories from Fat 3243
% Daily Value*
Total Fat 362 g556.7%
Saturated Fat 163.9 g819.7%
Trans Fat 0 g
Cholesterol 1828.7 mg609.6%
Sodium 5405.2 mg225.2%
Total Carbohydrates 28 g9.3%
Dietary Fiber 4.9 g19.8%
Sugars 10.1 g
Protein 331 g661.3%
Vitamin A 284.1% Vitamin C 28.1%
Calcium 38.8% Iron 64.5%
*Based on a 2000 Calorie diet