Stuffed Veal Breast

For the filling: dice the bread, pour milk over it and let it sit for 10 minutes. Cream butter, add yolks, finely chopped chicken liver. Add pumpkin seeds, parsley, nutmeg, salt, pepper and well-squeezed rolls to the yolk mixture. Beat egg whites until very stiff and fold in.

For the veal breast: salt and pepper the veal breast. Fill the bread filling into the pocket. It is best to have the butcher cut the pocket. Layer veal bones and cleaned root vegetables in a roasting pan, pour 1/8 liter of water and place the veal breast on top. Put butter flakes on the meat and roast in the oven at the highest setting for 15 minutes. Then turn the heat down to 200°C and roast for about 1.5 hours. Baste frequently with its own juices and add water if necessary.

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