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Crown Rack of Veal

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Recipe

Crown Rack of Veal recipe

 

Yield

10 servings

Prep

15 min

Cook

1 hrs

Ready

2 hrs

Ingredients

Amount Measure Ingredient Features
2 each veal
loins
*
3 ounces butter
melted
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1 cup bread crumbs
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¼ cup cheese
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1 medium carrots
chopped
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1 medium onions
chopped
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½ cup wine
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Stuffing
¼ pound hog feet
*
¼ cup onions
chopped
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18 each oysters
quartered
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1 cup bread crumbs
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4 large eggs
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2 tablespoons parsley leaves
minced
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2 tablespoons scallions, spring or green onions
minced
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½ cup stock
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Ingredients

Amount Measure Ingredient Features
2 each veal
loins
*
86.7 ml/g butter
melted
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237 ml bread crumbs
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59 ml cheese
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1 medium carrots
chopped
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1 medium onions
chopped
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118 ml wine
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Stuffing
113.4 g hog feet
*
59 ml onions
chopped
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18 each oysters
quartered
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237 ml bread crumbs
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4 large eggs
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3E+1 ml parsley leaves
minced
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3E+1 ml scallions, spring or green onions
minced
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118 ml stock
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Directions

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℉ (180℃) F oven for 1½ 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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 175g (6.2 oz)
Amount per Serving
Calories 26042% from fat
 % Daily Value *
Total Fat 12g 19%
Saturated Fat 6g 29%
Trans Fat 0g
Cholesterol 148mg 49%
Sodium 352mg 15%
Total Carbohydrate 8g 8%
Dietary Fiber 1g 6%
Sugars g
Protein 29g
Vitamin A 33% Vitamin C 16%
Calcium 7% Iron 34%
* based on a 2,000 calorie diet How is this calculated?
 

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