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German Stuffed Veal Breast

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)392.8193
Energy (kCal)4929.3475
Carbohydrates (g)12.3722
Total fats (g)359.0364
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix ground meats, egg, bread crumbs, lemon juice, netmeg, salt, and pepper for stuffing. | 2. Stuff pocket of veal breast. | 3. Sew closed or use toothpicks or skewers. | 4. Brown roast in melted shortening in ovenproof casserole. | 5. To the drippings add paprika, bay leaves, cloves, rosemary, basil, and 2 cups water. | 6. Bake in a covered casserole at 325 degrees, for 2 hours or until veal is tender. | 7. Slice veal and serve immediately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beef 1/2 Ground 265.2006 0.0 52.2921 6.0973
    pork 1/4 Ground 426.384 0.0 15.7739 39.7694
    egg 1 71.5 0.36 6.28 4.755
    breadcrumb 1 cup - - - -
    lemon juice 1 tablespoon 3.355 1.0523 0.0534 0.0366
    nutmeg 1/8 teaspoon 1.4438 0.1355 0.0161 0.0999
    salt 1/2 teaspoon - - - -
    pepper - - - -
    breast veal 4 lb 3773.952 0.0 316.9757 267.624
    shortening 3 tablespoons 339.45599999999996 0.0 0.0 38.4
    paprika 2 teaspoons 12.972000000000001 2.4835 0.6504 0.5929
    bay leaf 2 - - - -
    clove 6 34.524 8.2568 0.7522 1.6380000000000001
    rosemary 1/2 teaspoon 0.4585 0.0724 0.0116 0.0205
    basil 1/2 teaspoon 0.1016 0.0117 0.0139 0.0028
    water 2 cups 0.0 0.0 0.0 0.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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