Boneless veal breast is a superb choicefor a company meal, especially when stuffed with a spicy fruitfilling and braised in Madeira.
Recipe: Lemon-Ginger-PruneVeal Roll
1 cup chopped prunes
1 tablespoon finely shredded lemon peel
1 tablespoon grated fresh gingerroot
1 (4-pound) boneless veal breast
1/2 teaspoon salt
2 teaspoons vegetable oil
2/3 cup Madeira wine
1/3 cup water
Makes 12 servings.
Recipe provided courtesy of Beef IndustryCouncil.
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