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| 6 | each | apples | peeled, cored |
| 6 | tablespoons | lemon juice | freshly squeezed |
| 1/2 | pound | ground veal | |
| 1/8 | teaspoon | salt | |
| 1 | pinch | black pepper | |
| 1 | rib | celery | minced |
| 2 | sprigs | parsley leaves | minced |
| 1 | tablespoon | parmesan, parmigiano-reggiano cheese, grated | grated |
| 1/2 | cup | raisins, seedless | |
| 1/4 | teaspoon | sage | |
| 1/4 | cup | bread crumbs | |
| 1/2 | cup | walnuts | chopped |
| 1 | each | egg | slightly beaten |
| 1 | cup | beef stock | prefer veal stock if possible |
| 1 | tablespoon | honey | |
| 1 | tablespoon | apple brandy | |
| 4 | tablespoons | butter | melted |
| 6 | sprigs | parsley leaves | |
| Veal stock | |||
| 2 1/2 | pounds | veal knuckle | cut into 2 inch pieces |
| 1 | large | onion | |
| 2 | each | leeks | washed, cut into 2-inch pieces |
| 2 | each | carrots | sliced |
| 2 | ribs | celery | sliced |
| 3 | sprigs | parsley leaves | |
Preheat oven to 350 degrees F.
Rub the apples with lemon juice.
Place veal, salt, pepper, celery, parsley, cheese, raisins, sage, crumbs, Stuff core of apples with veal mixture and arrange in baking dish.
Combine Veal Stock, honey, apple brandy, and butter.
Drizzle over apples.
Bake apples 20 minutes or until soft.
Garnish with parsley, serve hot.
Pine nuts may be substituted for the walnuts.
VEAL STOCK: Cover veal bones with water in a large stock pot and bring to a boil.
Add remaining ingredients.
Simmer 2 hours.
Skim any foam that may arise to the surface.
Strain stock through cheesecloth.
Chill until needed.
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General:Allspice is the dried, unripe berry of Pimenta dioica, an evergreen tree in the myrtle family. After drying, the berries are small, dark brown balls just a little larger than peppercorns. ...