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Breast Of Veal With Sorrel Stuffing

By Saveur
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main-dish low carb nut free easter dinner italian


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1 1/2 tbsp. butter

2 medium yellow onions, peeled, 1 chopped,

1 halved

6 oz. sweet Italian sausage meat

3 cups sorrel leaves, stems and center ribs removed,


1 cup cooked rice

Salt and freshly ground black pepper

1 7-lb. veal breast with a pocket, bones removed

and reserved (see On Pockets, String, and Skewers )

2 carrots, peeled and quartered

2 cloves garlic, crushed

1 1/2 cups chicken stock

1/2 cup dry white wine

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