Stuffed Veal Breast with Orange Sauce

Chop onion, garlic and kitchen herbs. Mix with minced meat and sausage meat and season with salt and freshly ground pepper. Fill the veal breast with the minced meat mixture. Sew up the opening with spaghetti.

Place in a roasting pan. In a small pan, heat the clarified butter until very hot. Pour it over the meat. Place in 200 degree oven and roast for about 1 and a quarter to 1 1/2 hours (roast thermometer 80 degrees ). Occasionally baste with the liquid that comes out.

For the long grain rice, bring the water to a boil. Sprinkle in the long grain rice and a little salt. Cook for about fifteen minutes.

Peel the peel from the oranges with a peeler and cut them into small strips (julienne). Squeeze the oranges.

Remove veal breast from roaster and wrap in aluminum foil. Keep warm in the turned off and slightly opened stove.

Dab the fat from the roaster. Dissolve the gravy with orange juice and port wine and cook on the kitchen stove by one third. Strain into a small pan. Stir corn powder with a little water and stir into the sauce. Continue to cook until the sauce thickens. Add orange julienne, simmer briefly, then pour into a sauce boat.

Carve the veal breast. Drain the long-grain rice, mix with the thyme leaves.

Serve the long grain rice with the veal breast on a plate, cover the meat with the sauce.

Additional dish: e.g. carrot-celery flans.

Our tip: It is best to use fr

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