Stuffed veal breast from Gabriel Kreuther: The Spirit of Alsace, A Cookbook (page 66) by Gabriel Kreuther and Michael Ruhlman

  • bay leaves
  • carrots
  • celery
  • chicken livers
  • ground ginger
  • grated nutmeg
  • onions
  • parsley
  • eggs
  • chicken stock
  • dry white wine
  • duck fat
  • veal breast
  • Pullman bread
  • fatty veal
  • EYB Comments

    Can substitute foie gras fat or butter for duck fat, and duck livers for chicken livers. You may use the White chicken stock recipe on p. 251. Must be refrigerated overnight before braising.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute foie gras fat or butter for duck fat, and duck livers for chicken livers. You may use the White chicken stock recipe on p. 251. Must be refrigerated overnight before braising.

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