Stuffed Veal Breast

For the stuffed veal breast, first dice the buns (1 cm). Mix eggs, milk and salt and pour over the bread cubes. Leave to soak.

Roast onion in 50 g hot butter until golden and add to bread mixture with parsley. Salt the veal breast, fill with the bread mixture, sew or prick closed.

Heat 50 g butter and brown meat in it from all sides. Pour hot water over the meat and roast for 90 minutes, basting frequently with its own juices. Boil the gravy with the remaining 20 g butter and 125 ml water and strain.

Cut the veal breast into 2 cm thick slices. Pour juice over the stuffed veal breast and serve hot.

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