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Crown Rack Of Veal

Date added: December 9, 2007

  • Servings: 2 change
  • Calories per serving: 1,110
  • Prep time: 35
  • Cook time: 90

Ingredients

  • 1/4 cup Oyster water
  • 18 Oysters, quartered
  • 1 cup Crumbs, bread, soaked in milk
  • 4 eggs, whole
  • 2 tbsp Parsley, minced
  • 2 tbsp Scallions, minced
  • 1/2 cup Stock, beef
Meat
  • 2 Veal, loins, frenched and tied by the butcher
  • 3 ounce-weight butter, melted
  • 1 cup Crumbs, bread
  • 1/4 cup Cheese, Romano, grated
  • 1/8 tsp salt, table
  • 1/8 tsp pepper, white
  • 1 carrots, chopped
  • 1 onion, chopped
  • 1/2 cup water
Stuffing
  • 1/4 pound Hog jowl, chopped
  • 1/4 cup onion, chopped

Recipe Method

Meat:
1. 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.
2. 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 water.
3. Cook in a 350 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.

Stuffing:
1. Cook the hog jowl slowly in a skillet to render the fat. Add onion and cook until clear.
2. 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.

Nutritional Facts

Per serving% Daily Value*
Calories 1,11055%
Fat 91g140%
Cholesterol 591mg197%
Sodium 992mg 41%
Carbohydrates 36g55%

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