Stuffed Veal Breast

By Saveur
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2 medium yellow onions, peeled and finely chopped

1 clove garlic, peeled and minced

2 tbsp. extra-virgin olive oil

1 lb. pancetta, thinly sliced

7 cups fresh bread crumbs

1 tbsp. chopped fresh sage

1 tbsp. fresh thyme leaves

3 tbsp. chopped fresh parsley

1 tbsp. red wine vinegar

2 eggs, lightly beaten

Salt and freshly ground black pepper

6 carrots, peeled and sliced

4 leeks, washed and quartered

1 whole veal breast, 12–14 lbs., cut with pocket

2 cups white wine

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