Stuffed Veal Breast

For the stuffed veal breast, have the butcher cut a pocket in the veal breast or cut it yourself.

Mix the veal meat very well with the saffron, the whipped cream and the breadcrumbs.

Peel the carrots and celery, cut into small cubes and boil in a little salted water until soft. Drain and let cool.

Carefully clean the leeks, cut away the root end, cut into rings and blanch in salted water for one minute. Drain and let cool.

Peel the asparagus spears starting under the head, cut off woody ends and steam in salted water until tender. Drain, let cool, then cut into 1 cm long pieces.

Cut the cheese into small cubes. Finely chop the chives. Add to the sausage meat together with the cooked vegetables and the corn kernels and mix everything together well. Fill the mixture into the veal breast and sew it up with kitchen string.

Season the breast of veal with salt and pepper. Brush with the oil.

Place the veal breast on the wire rack and put it on the second rack from the bottom in the oven heated to 180 degrees. Place the juice tray underneath. Roast the stuffed veal breast for about 1 1/2 hours, brushing it regularly with the juices collected in the juice tray.

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