Stuffed breast of veal from Entertaining People: Menus from the Kitchen Kaboodle Cooking School (page 49) by Dan Taggart and Kathleen Taggart

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

Accompaniments: Minty-yogurt salad; Chili-pepper pasta salad

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

    Part of the menu for Dinner When It Sizzles. All of the recipes in this menu can be made up to 2 days ahead. Can substitute onions for leeks, fresh rosemary for ground rosemary, smoked ham for prosciutto, dry vermouth for dry white wine, and olive oil for unsalted butter. Stuffed breast of veal can be served cold, at room temperature, or warm. If serving cold, it must be chilled at least 3 hours or overnight before slicing.

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