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Recipe Rump Of Veal Stuffing


Rump Of Veal Stuffing

Recipe yeld 6 servings

Ingredients

1000 G Of Veal Rump
50 G Ham
1 Cup Bread Crumbs
2 Tablespoons Pine Nuts
2 Eggs
2 Tablespoons Grated Cheese
30 G Butter
2 Tablespoons Olive Oil
1 Cup Milk
Nutmeg
1 Bunch Odors
Rooms
Pepper

Amount Per Serving Calories: 464


Method

With a sharp knife emptied the central part of the walker leaving around two inches of flesh.
Finely chop the pulp removed and mix with breadcrumbs soaked in milk and squeezed, the chopped ham and pine nuts.
United beaten eggs and cheese.
Adjust salt and pepper.
Mix everything together and filled the walker with the mixture.
Sewn with white thread from the two ends of the white kitchen walker, lay them in a saucepan with the butter, olive oil, herbs and bake in a preheated oven at 180 degrees for about an hour.
Serve sliced ​​with its sauce and a side dish of spinach with butter.

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