Rolled Veal With Wild Mushroom Stuffing
|Dried wild mushrooms||2 Ounce (60 Gram)|
|Butter||3 Ounce (90 Gram)|
|Red onion||1 , very finely chopped|
|Spring onions||2 , very finely chopped|
|Garlic||2 Clove (10 gm), crushed|
|Soft brown sugar||1 Tablespoon|
|Snipped chives||1 Tablespoon|
|Chopped fresh parsley||1 Tablespoon|
|Fresh white breadcrumbs||1 1⁄2 Ounce (45 Gram)|
|French onion soup mix||2 Tablespoon|
|Veal loin||4 Pound, boned (2 Kilogram)|
|Apricot jam||2 Tablespoon|
|Concentrated orange juice||2 Tablespoon|
1. Preheat oven to 180°C (350°F/ Gas 4). Soak mushrooms in water for 20 minutes; drain and chop.
2. Heat 30g (1oz) of butter in a frying pan, add onion, spring onions, garlic and sugar and cook for 2 minutes. Stir in mushrooms, chives, parsley, breadcrumbs and soup mix.
3. Open veal out and spread the stuffing over flesh. Roll veal tightly, tie with string and place in a roasting tin. Melt rest of butter in a small pan, stir in jam and orange juice and brush veal with mixture. Roast for 1 1/4 hours, basting several times with remaining orange mixture.