Veal Stuffed Apples
Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
apples
peeled, cored |
|
| 6 | tablespoons |
lemon juice
freshly squeezed |
|
| ½ | pound |
ground veal
|
* |
| ⅛ | teaspoon |
salt
|
|
| 1 | pinch |
black pepper
|
*
|
| 1 | rib |
celery
minced |
*
|
| 2 | sprigs |
parsley leaves
minced |
|
| 1 | tablespoon |
Parmesan cheese
grated |
|
| ½ | cup |
raisins, seedless
|
|
| ¼ | teaspoon |
sage
|
*
|
| ¼ | cup |
bread crumbs
|
|
| ½ | cup |
walnuts
chopped |
|
| 1 | each |
eggs
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 ½ | pounds |
veal knuckle
cut into 2 inch pieces |
*
|
| 1 | large |
onions
|
|
| 2 | each |
leeks
washed, cut into 2-inch pieces |
*
|
| 2 | each |
carrots
sliced |
|
| 2 | ribs |
celery
sliced |
*
|
| 3 | sprigs |
parsley leaves
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
apples
peeled, cored |
|
| 9E+1 | ml |
lemon juice
freshly squeezed |
|
| 226.8 | g |
ground veal
|
* |
| 0.6 | ml |
salt
|
|
| 1 | pinch |
black pepper
|
*
|
| 1 | rib |
celery
minced |
*
|
| 2 | sprigs |
parsley leaves
minced |
|
| 15 | ml |
Parmesan cheese
grated |
|
| 118 | ml |
raisins, seedless
|
|
| 1.3 | ml |
sage
|
*
|
| 59 | ml |
bread crumbs
|
|
| 118 | ml |
walnuts
chopped |
|
| 1 | each |
eggs
slightly beaten |
|
| 237 | ml |
beef stock
prefer veal stock if possible |
|
| 15 | ml |
honey
|
|
| 15 | ml |
apple brandy
|
* |
| 6E+1 | ml |
butter
melted |
|
| 6 | sprigs |
parsley leaves
|
|
| Veal stock | |||
| 1.1 | kg |
veal knuckle
cut into 2 inch pieces |
*
|
| 1 | large |
onions
|
|
| 2 | each |
leeks
washed, cut into 2-inch pieces |
*
|
| 2 | each |
carrots
sliced |
|
| 2 | ribs |
celery
sliced |
*
|
| 3 | sprigs |
parsley leaves
|
|
Directions
Preheat oven to 350℉ (180℃).
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.
