An savory mix of veal pork and beef cooked with onion celery carrots garlic wine and herbs is enriched with an opulent parmesan cheese sauce.
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4 to serve transfer the scallops to a heated platter.
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However there do exist farmers who raise young calves without cages or confinement.
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Spread a thin layer of the stuffing over the surface of the veal leaving a border of about 1 inch on all sides.
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Lay a sheet of plastic wrap on your work surface.
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Provides a heat resistant pad under your egg.
Many people have eschewed veal in recent years due to concerns of animal cruelty.
Dash ground black pepper 1 egg 2 tablespoons water 1 2 cup breadcrumbs fine dry unseasoned 2 tablespoons olive oil.
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Gently roll up the meat into a cylinder.
1 1 2 pounds ground veal 1 2 cup butter or margarine 1 teaspoon lemon juice.
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Pound the veal rib chops to an even thickness.
Place four 5 ounce 141 g veal rib chops in a single layer on the plastic.
Take a rolling pin and pound the chops until they re all about 1 2 inch 1 3 cm thick.
Arrange the hard cooked egg slices uniformly over the stuffing.
1 2 teaspoon salt 1 8 teaspoon ground nutmeg.
Return the veal to the skillet cover the pan and simmer over low heat for 10 to 15 minutes basting the veal now and then with the pan juices.
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Roll the mix with strips of fresh pasta to make stuffed tubes then bake with a creamy tomato sauce.
Add 1 4 cup of stock to the sauce remaining in the skillet and boil briskly scraping in the browned bits sticking to the bottom and sides of the pan.
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The resulting meat is called red veal or vitello two names used to differentiate such veal from the white color of veal from confined calves.
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Lay another piece of plastic wrap over the ribs.
Season with salt and pepper.