Baked Veal Loaves
|Onion||1⁄4 Cup (4 tbs), chopped|
|Boneless veal shoulder||12 Ounce, cut into cubes|
|Carrot||1⁄2 Cup (8 tbs), sliced|
|Enriched white bread slices||1 , torn in pieces and soaked in 2 tablespoons water|
|Chopped parsley||2 Tablespoon, divided|
|Garlic||1 Clove (5 gm)|
|White pepper||1 Dash|
|Lemon juice||1 Teaspoon|
Melt margarine in small skillet; add onion and saute until softened.
Transfer to work bowl of food processor.
Add veal and carrot and process until finely chopped.
Add bread, 1 tablespoon parsley, garlic, salt, sage, and pepper; process until mixture is smooth and has a pastelike consistency.
Divide mixture into two 4 1/2 x 2 1/2 x 1 1/2 inch nonstick loaf pans that have been sprayed with nonstick cooking spray.
Smooth tops and bake at 350°F.for 25 to 30 minutes.
In small bowl dissolve arrowroot in water.
Drain pan juices from veal loaves into small saucepan.
Stirring constantly, add dissolved arrowroot and bring to a boil.
Add lemon juice and cook until thickened.
Unmold each veal loaf onto a heated plate.
Spoon 1/2 of sauce over each loaf and garnish each with 1 teaspoon chopped parsley.