1 kg (2 lb) veal fillet
salt and freshly milled white pepper
1 tablespoon each chopped parsley, burnet and chives
450 ml (3/4 pint) hot meat stock
1 cauliflower
2 large tomatoes
50 g (2 oz) butter
pinch of grated nutmeg
150 ml (1/4 pint) double cream
salt and freshly milled white pepper
1 tablespoon each chopped parsley, burnet and chives
450 ml (3/4 pint) hot meat stock
1 cauliflower
2 large tomatoes
50 g (2 oz) butter
pinch of grated nutmeg
150 ml (1/4 pint) double cream
method
1. Rub the veal with salt and pepper. Sprinkle half the herbs over the meat and press in gently. Roast the meat on the bottom shelf of a moderately hot oven (200°C, 400°F, gas 6) for 20 minutes, until golden brown, adding a little hot stock from time to time, then cover the
meat with aluminium foil.
2. Meanwhile, clean the cauliflower, boil until very soft, drain and crush with a fork. Wash and halve the tomatoes and remove the seeds.
Season the cauliflower with salt, butter and nutmeg and use it to stuff the tomatoes.
3. After 50 minutes roasting time, remove the foil from the meat, sprinkle the remaining herbs over the veal and add the remaining stock.
Arrange the stuffed tomatoes with the meat on a flat ovenproof dish and bake for 10 minutes.
4. Thicken the roasting juices with the cream and serve separately with the veal.
Serve with: buttered peas and salad.
meat with aluminium foil.
2. Meanwhile, clean the cauliflower, boil until very soft, drain and crush with a fork. Wash and halve the tomatoes and remove the seeds.
Season the cauliflower with salt, butter and nutmeg and use it to stuff the tomatoes.
3. After 50 minutes roasting time, remove the foil from the meat, sprinkle the remaining herbs over the veal and add the remaining stock.
Arrange the stuffed tomatoes with the meat on a flat ovenproof dish and bake for 10 minutes.
4. Thicken the roasting juices with the cream and serve separately with the veal.
Serve with: buttered peas and salad.
serving amount
serves 4
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