Roasted Veal Breast With Shallot-Caper Stuffing

By Saveur
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3/4 cup dried currants

2/3 cup madeira

6 tbsp. butter

1 1/2 tbsp. finely chopped

fresh thyme leaves

3 large shallots, finely chopped

3/4 cup dried breadcrumbs

1/4 cup capers, drained and

coarsely chopped

Kosher salt and freshly ground

black pepper, to taste

1 trimmed boneless veal breast (about 4 lbs.)

1 tbsp. extra-virgin olive oil

1 cup dry white wine

1 cup

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