Crown Rack of Veal

2 hours Prep: 15 minutes Cook: 1 hours

260 calories per serving view nutrition facts

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2	each	veal	loins
3	ounces	butter	melted
1	cup	bread crumbs
1/4	cup	cheese
1	medium	carrot	chopped
1	medium	onion	chopped
1/2	cup	wine

Stuffing
1/4	pound	hog feet
1/4	cup	onion	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

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 350 degrees 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.

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Serving Size 175g

Amount per Serving

Calories 260 42% of calories from fat