9:11 AM 3/20/98
rfcj

BREAST OF VEAL AND TWO STUFFINGS 

"Martha Goldberg recommends adding tomato sauce while baking the veal to
give it a warm red color. We've added her suggestion to this recipe.
Choose one stuffing to fill a single veal breast or use half of each
stuffing if you'd like to try a different one on each side."
                                          Barbara Hansen
                                          

POTATO STUFFING:

2 1/2 cups cubed peeled potatoes 
2 tablespoons olive oil 
1 large onion, sliced into rings 
Salt, pepper 
1 egg, beaten 

NOODLE STUFFING:

1 tablespoon oil 
1 cup chopped onions 
1/4 cup finely chopped green bell pepper 
2 cups cooked drained fine noodles 
1/2 teaspoon salt 
1/4 teaspoon pepper 
1/4 teaspoon paprika 

VEAL:
 
1 (4- to 5-pound) breast of veal trimmed of fat, with pocket for
stuffing 
Salt, pepper 
Paprika 
2 cloves garlic, minced 
1 cup coarsely chopped onions 
1 cup coarsely chopped carrots 
1 cup coarsely chopped celery 
Olive oil 
1 1/2 cups beef broth 
1/2 cup tomato sauce 
1/4 cup water 

POTATO STUFFING PROCEDURE: Boil potatoes in water to cover until tender,
about 15 minutes. Drain and coarsely mash. Heat olive oil in skillet
over medium heat. Add onion and cook until well browned, 8 to 10
minutes. Stir in potatoes and season with salt and pepper to taste.
Remove from heat and stir in egg. Set aside. 

NOODLE STUFFING PROCEDURE: Heat oil in skillet over medium heat. Add
onions and bell pepper and saute until tender, about 5 minutes.  Combine
noodles, onions, bell pepper, salt, pepper and paprika. Taste and add
more seasonings if desired. Set aside. 

VEAL PROCEDURE: Season veal with salt, pepper, paprika and minced garlic
to taste. Stuff pocket with Potato Stuffing or Noodle Stuffing. Close
pocket with skewers.  

Place veal, onions, carrots and celery in 13x9-inch baking pan. Bake
uncovered at 400 degrees 20 minutes. Mist or brush with olive oil if
veal looks dry. Add beef broth and cover tightly with foil. 

Reduce heat to 350 degrees and bake 1 hour, basting frequently and
adding stock if needed. Combine 1/4 cup tomato sauce and water and add
to veal at end of 1 hour cooking time. Bake 1 hour more, basting
frequently. Add remaining 1/4 cup undiluted tomato sauce and cook 30
minutes more. Remove veal from oven and let stand 15 to 20 minutes
before carving. 

4 to 5 servings. 

Original Source: MAMA COOKS CALIFORNIA STYLE
                 Los Angeles Jewish Home for the Aging

Current Source: "Mandelbread and Other Secrets"
                 Barbara Hansen
                 LA TIMES (on-line edition), 3/18/98