Rack Of Veal With Peppercorn Sauce
|Veal rib roast||5 Pound (1 In Number)|
|Freshly ground white pepper||To Taste|
|White wine||4 Tablespoon|
|Mock bearnaise sauce||1 1⁄3 Cup (21.33 tbs)|
|Green peppercorns||2 Tablespoon, drained|
Rub roast with salt and pepper; place in a roasting pan.
Insert meat thermometer so tip is in center of meat, away from bone.
Roast uncovered in a 325Â°F oven to an internal temperature of 165Â°F (about 3 hours).
Baste several times with white wine during last hour of roasting.
Remove to a platter and cover loosely with aluminum foil; let stand 20 minutes before carving.
While roast is standing, make the sauce, adding peppercorns before heating.
Serving size: Complete recipe
Calories 6263 Calories from Fat 3777
% Daily Value*
Total Fat 419 g644.5%
Saturated Fat 148.1 g740.5%
Trans Fat 0 g
Cholesterol 3388.8 mg1129.6%
Sodium 9147 mg381.1%
Total Carbohydrates 19 g6.3%
Dietary Fiber 1.5 g5.9%
Sugars 0.6 g
Protein 556 g1112.9%
Vitamin A 127.8% Vitamin C 0.35%
Calcium 30.7% Iron 157.6%
*Based on a 2000 Calorie diet