California Stuffed Breast Of Veal
|Stuffing||1 Cup (16 tbs)|
|Spinach||1 Pound, large stems removed|
|Onion||1 Medium, quartered|
|Raisins||2⁄3 Cup (10.67 tbs) (Plumped In Boiling Water, Then Drained)|
|Breadcrumbs||1⁄4 Cup (4 tbs) (Or 1 Slice Dry Bread, Quartered, And Chopped With The Metal Blade)|
|Veal breast||4 1⁄2 Pound|
|Vegetable oil||4 Tablespoon|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Beef broth||1⁄4 Cup (4 tbs)|
Prepare the stuffing.
Wash spinach well and shred with the slicing disk.
Chop the onion with the metal blade.
Saute the onions in butter in a large skillet until soft.
Add the spinach and saute until just wilted.
Remove from heat.
Add raisins, bread crumbs, seasonings, and the egg yolk.
Toss until combined.
Prepare the veal breast.
Remove breast bone, ribs, and cartilage from veal breast with sharp knife.
Cut pocket in meat, season with salt and pepper, and fill with stuffing.
Close pocket with toothpicks.
Heat oil in a large skillet.
Brown stuffed breasts on all sides for about 15 minutes.
Lower heat and add wine, bay leaves, and cloves.
Cover and simmer over low heat for about 2 hours.
Add broth if necessary to replenish liquid in bottom of pan.
Baste meat occasionally.
Serve at once on a hot platter.
Remove toothpicks and slice the meat