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Categories:
veal loins butter bread crumbs cheese carrots onions wine feet onions oysters bread crumbs eggs parsley scallions stock
Viewed: 83 - Published at: 2 years agoIngredients
- 2 each veal loins
- 3 ounces butter melted
- 1 cup bread crumbs
- 1/4 cup cheese
- 1 medium carrots chopped
- 1 medium onions chopped
- 1/2 cup wine
- 1/4 pound hog feet
- 1/4 cup onions chopped
- 18 each oysters quartered
- 1 cup bread crumbs
- 4 large eggs
- 2 tablespoons parsley leaves minced
- 2 tablespoons scallions, spring or green onions minced
- 1/2 cup stock
Method
- Place the roast in a pan and put a small bowl in the cavity of the roast so that it will retain its proper shape.
- Fill the bowl with water.
- Brush meat with melted butter and pat on the bread crumbs and Romano cheese.
- Salt and pepper, if desired.
- Add carrots, onions and any bones or scraps to the pan with wine or water.
- Cook in a 350F (180C) F oven for 1 1/2 hours.
- When done, remove bowl from the cavity and add stuffing.
- Strain the roasting juices and reduce to make a sauce.
- Cook the hog slowly in a skillet to render the fat.
- Add onion and cook until clear.
- Add oysters and their water and cook to reduce by one-third.
- Squeeze milk out of the bread crumbs and add crumbs to the pan.
- Whisk eggs with the parsley and scallions and add to stuffing.
- Add beef stock and cook for 15 minutes.
- Taste and correct seasoning.
