Veal stuffed apples sogni
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Veal stuffed apples sogni
  Veal    Italian  
Last updated 6/12/2012 1:28:17 AM. Recipe ID 63574. Report a problem with this recipe.
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      Title: Veal stuffed apples sogni
 Categories: Meats, Italian
      Yield: 4 Servings
 
      6    Apples, peeled, cored
      6 tb Lemon juice, freshly
           Squeezed
    1/2    Pound veal, ground
    1/8 ts Salt
           Pinch of black pepper
      1    Rib celery, minced
      2    Sprigs parsley, minced
      1 tb Parmesan cheese, grated
    1/2 c  Raisins
    1/4 ts Sage
    1/4 c  Bread crumbs
    1/2 c  Walnuts, chopped
      1    Egg, slightly beaten
      1 c  Veal stock (see part 2)
      1 tb Honey
      1 tb Apple brandy
      4 tb Butter, melted
      6    Sprigs of parsley
           Veal stock:
  2 1/2 lb Veal knuckles, cut into
           2-inch pieces
      1    Large onion
      2    Leeks, washed, cut into 2-
           Inch pieces
      2    Carrots, sliced
      2    Ribs celery, sliced
      3    Sprigs parsley
 
  NORTH WELLS, CHICAGO WINE: CHIANTI CONTE CAPPONI 1977 1. Preheat oven
  to 350 F.  2.  Rub the apples with lemon juice. 3. Place veal, salt,
  pepper, celery, parsley, cheese, raisins, sage, crumbs, walnuts, and
  egg in a large mixing bowl and combine.  4.  Stuff core of apples
  with veal mixture and arrange in baking dish. 5. Combine Veal Stock,
  honey, apple brandy, and butter.  Drizzle over apples.  6.  Bake
  apples 20 minutes or until soft. Garnish with parsley, serve
  
  hot. Pine nuts may be substituted for the walnuts. They are the
  kernel of pine cone and resemble almonds somewhat in taste. VEAL
  STOCK: Cover veal bones with water in a large stock pot and bring to
  a boil. Add re- maining ingredients.  Simmer 2 hours.  Skim any foam
  that may arise to the surface. Strain stock through cheesecloth.
  Chill until needed.
 




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Recipe ID 63574 (Apr 03, 2005)

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