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VEAL FARCI Stuffing:
4 cups fresh bread crumbs V4 cup cognac
(about 8 slices) 2 medium onions
2 eggs 1 cup blanched filberts or
Yo cup parsley sprigs almonds
1 cup cold diced ham 3% cup butter, melted
1 clove garlic Salt
1 teaspoon rosemary Pepper
Yq cup dry red Bordeaux wine Tabasco sauce

Blender-crumb bread. Empty into a bowl. Put eggs, parsley, 4% cup ham, garlic, rose-
mary, wine, cognac and | sliced onion into OSTERIZER container, cover and process
at BLEND until smooth. Add to crumb mixture. Blender-chop 4 cup nuts coarsely;
blender-chop remaining nuts to very fine consistency. Add to crumbs. Blender-chop
other onion and sauté lightly in 6 tablespoons butter. Combine with stuffing along with
remaining diced ham and butter. Season to taste with salt, pepper and Tabasco sauce

and mix well. Yield: 4 cups
Breast of Veal:
Breast of Veal, with pocket Y4 cupoil
V4 cup melted butter 2 cups red wine

Heat oven to 450°. Fill pocket of a breast of veal with the stuffing. Sew up opening
with coarse thread or string, then brush meat well with mixture of butter and oil.
Place uncovered on rack in pan and roast for 25 minutes. Add 2 cups of red wine.
Cover with aluminum foil or another pan and reduce heat to 325°. Continue cooking
for 2% to 3 hours or until veal is tender. Serve with pan juices.

Note: This is also delicious cold and makes ideal picnic fare.

TAHITIAN . pork eens n eae a - garlic

4 cup sherry or other cooking wine 4 teaspoon ginger
PORK CHOPS V4 Cup Soy Sauce Yq teaspoon oregano

Yq cup salad oil 1 tablespoon maple syrup

Heat oven to 350°. Brown pork chops in a skillet. Place in a baking dish. Put all other
ingredients into the OSTERIZER container. Cover and process at MIX until smooth.
Pour over chops, cover and bake 1 to 1% hours or until tender. Turn chops once
during baking time to give both sides added browning.

: Yield: 8 servings

BRAISED VEAL 212 pounds veal, cut into 112” 1 tablespoon flour

cubes V2 cup red wine
CASSEROLE 12 teaspoons salt 1 cup chicken broth or bouillon
Y2 cup flour | 1 small stalk celery, cut in 1”
3 tablespoons bacon fat or butter pieces
12 tiny white onions Sprig parsley
12 small carrots Pinch of thyme

1 shallot, or 3 green onions

Heat oven to 325°. Dredge the veal with salt and flour. Brown in a skillet in bacon
fat or butter. Transfer to a 2-quart casserole. Put the onions and carrots around the
edge.

Put the remaining ingredients into the OSTERIZER container, cover and process
at CHOP until shallot and celery are finely chopped. Pour over the meat and vegetables
in the casserole. Bake for 14% hours or until the veal is tender.

Yield: 6-8 servings
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