Stuffed Breast Of Veal
|Oil||1⁄2 Cup (8 tbs)|
|Long grain rice||6 Tablespoon|
|Paprika pepper||1 Teaspoon|
|Calf liver||6 Ounce|
|White pepper||1⁄4 Teaspoon|
|Chopped peanuts||3 Tablespoon|
|Boneless veal breast||1 Pound|
|All purpose flour||3 Tablespoon|
Peel and finely dice the onion and fry in 5 tablespoons of the oil until softened.
Add the rice and fry for a further 2 minutes.
Dissolve the bouillon cube in 2 cups boiling water, add to the rice and cook for 20 minutes, until the liquid is absorbed.
Mix in the paprika.
Chop the liver and cook in the butter for 3-5 minutes.
Mix into the rice with the seasoning, beaten egg and peanuts.
Allow to cool.
Lay the veal flat, spread with the stuffing and form into a roll.
Sprinkle with flour.
Heat the remaining oil in a flameproof casserole and brown the veal on all sides.
Add 1/2 cup water, cover and cook over a moderate heat for 40-50 minutes, adding more liquid if necessary.