Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Meats Veal
Italian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 Apples, peeled, cored
6 tb Lemon juice, freshly
Squeezed
1/2 Pound veal, ground
1/8 ts Salt
Pinch of black pepper
1 Rib celery, minced
2 Sprigs parsley, minced
1 tb Parmesan cheese, grated
1/2 c Raisins
1/4 ts Sage
1/4 c Bread crumbs
1/2 c Walnuts, chopped
1 Egg, slightly beaten
1 c Veal stock (see part 2)
1 tb Honey
1 tb Apple brandy
4 tb Butter, melted
6 Sprigs of parsley
Veal stock:
2 1/2 lb Veal knuckles, cut into
2-inch pieces
1 Large onion
2 Leeks, washed, cut into 2-
Inch pieces
2 Carrots, sliced
2 Ribs celery, sliced
3 Sprigs parsley
NORTH WELLS, CHICAGO WINE: CHIANTI CONTE CAPPONI 1977 1. Preheat oven
to 350 F. 2. Rub the apples with lemon juice. 3. Place veal, salt,
pepper, celery, parsley, cheese, raisins, sage, crumbs, walnuts, and
egg in a large mixing bowl and combine. 4. Stuff core of apples
with veal mixture and arrange in baking dish. 5. Combine Veal Stock,
honey, apple brandy, and butter. Drizzle over apples. 6. Bake
apples 20 minutes or until soft. Garnish with parsley, serve
hot. Pine nuts may be substituted for the walnuts. They are the
kernel of pine cone and resemble almonds somewhat in taste. VEAL
STOCK: Cover veal bones with water in a large stock pot and bring to
a boil. Add re- maining ingredients. Simmer 2 hours. Skim any foam
that may arise to the surface. Strain stock through cheesecloth.
Chill until needed.
