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Veal Stuffed Apples Sogni+++fggt98b

Veal Stuffed Apples Sogni+++fggt98b is built on Apples Peeled Cored, Lemon Juice Freshly Squeezed, Veal Ground, Salt Pinch Of Black Pepper, and Rib Celery Minced. Serves 4. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 6
• 6 tbsp
• 1/2 lb
• 1/8 tsp
• 1
• 2 sprig
• 1 tbsp
• 1/2 cup
• 1/4 tsp
• 1/4 cup
• 1/2 cup
• 1
• 1 cup
• 1 tbsp
• 1 tbsp
• 4 tbsp
• 6 sprig
• 2 1/2 lb
• 2
• 1
• 2
• 2
• 2
• 3 sprig

Method (preview)

1. 1

   NORTH WELLS, CHICAGO WINE: CHIANTI CONTE CAPPONI 1977 1.

2. 2

   Preheat oven to 350 F. 2.

3. 3

   Rub the apples with lemon juice.

4. 4

   Place veal, salt, pepper, celery, parsley, cheese, raisins, sage, crumbs, walnuts, and egg in a large mixing bowl and combine.

5. 5

   Stuff core of apples with veal mixture and arrange in baking dish.

6. 6

   Combine Veal Stock, honey, apple brandy, and butter.

7. 7

   Drizzle over apples.

8. 8

   Bake apples 20 minutes or until soft.

9. 9

   Garnish with parsley, serve hot.

10. 10

    Pine nuts may be substituted for the walnuts.

11. 11

    STOCK: Cover veal bones with water in a large stock pot and bring to a boil.

12. 12

    Add re- maining ingredients.

13. 13

    Simmer 2 hours.

14. 14

    Skim any foam that may arise to the surface.

15. 15

    Strain stock through cheesecloth.

16. 16

    Chill until needed.