Roast rack of veal
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Roast rack of veal
  Roast    Veal  
Last updated 6/12/2012 1:20:37 AM. Recipe ID 52436. Report a problem with this recipe.
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      Title: Roast rack of veal
 Categories: Veal, Main dish
      Yield: 24 Slices
      1    Rack of veal (8 chops)
    125 g  Butter, melted
           Freshly ground pepper

MMMMM-------------------GREEN PEPPERCORN CRUST------------------------
     40 g  Green peppercorns
      3 tb Chopped parsley
      1 tb Dijon mustard
      2    Egg whites,
           -beaten until stiff
     60 g  Sieved white breadcrumbs
      2 tb Melted butter
  TO COOK VEAL: place veal in baking tin, pour over butter and sprinkle
  with salt and pepper. Roast on centre shelf of a pre-heated 190'C
  oven for 1 hour, basting two or three times during cooking. Allow
  veal to cool (it is better served cold but not refrigerated). GREEN
  PEPPERCORN CRUST: mash peppercorns with a fork and mix with parsley
  and mustard. Beat egg whites until they hold peaks and fold into
  peppercorn mixture. Spread on top of cold veal and sprinkle with
  breadcrumbs. Drizzle on melted butter. Place under hot griller until
  top has browned. Allow to cool before carving meat.

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Recipe ID 52436 (Apr 03, 2005)

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