This Veal dish is a big favorite of butcher Jacques Geismar’s Jewish clientele. You can substitute matzo for the bread at Passover, and, if you like, add raisins and apples to the stuffing. This dish is popular for the Sabbath or the high holidays in France, the way brisket or stuffed turkey is in America. Try the stuffing for your next turkey.

　　

Ingredients

6 to 8 servings

　　1/2 baguette, soaked in warm water and squeezed to remove as much water as possible, and cut into little pieces

　　3 cloves garlic, minced

　　1 bunch of fresh parsley, finely chopped

　　3 large onions, peeled and finely diced

　　2 large eggs

　　Salt and freshly ground pepper to taste

　　3 pounds veal breast, without the bone, with a pocket cut into the meat

　　3 tablespoons vegetable oil, or enough to coat the bottom of the casserole

　　2 or 3 carrots, peeled and cut into rounds

　　1 or 2 tomatoes, peeled and diced

　　1 teaspoon powdered ginger

　　

Step 1

Mix the soaked baguette, garlic, parsley, one of the diced onions, the eggs, and salt and freshly ground pepper to taste in a medium bowl.

　　

Step 2

Season the outside and the pocket of the veal with salt and freshly ground pepper. Place the stuffing in the veal pocket. Using skewers or large toothpicks, close off the pocket to seal in the stuffing.

　　

Step 3

Heat a thin film of oil in a heatproof casserole large enough to hold the veal, and slide the stuffed veal on top. Sear the veal on all sides until golden brown, then remove to a plate.

　　

Step 4

Spoon the remaining onions, the carrots, tomatoes, and ginger into the casserole. Season with salt and freshly ground pepper to taste, and cook until the onions are translucent. Return the veal to the casserole, and add enough water to cover the veal halfway. Simmer, covered, for 1 1/2 hours, or until tender.

　　

Step 5

Cool, and refrigerate overnight. The next day, remove the fat that has accumulated, and slice the veal with its stuffing. Heat the veal slices in the veal juices with the vegetables for about 20 minutes, or until heated through and serve on a plate with green beans and onions (see page 315).

　　Quiches, Kugels, and Couscous