Stuffed Veal Breast with Chanterelles and Celery Puree

Maybe your new favorite bean dish:

Mix bread roll with milk (1) and egg in a baking bowl. Sauté shallots in hot butter, add ham, mushrooms and chanterelles and fry. Mix this mixture with the soaked parsley, bread cubes, nutmeg, salt and pepper, season.

Cut a deep pocket in the veal breast with a pointed kitchen knife. Season inside and out with salt and season with pepper. Shape stuffing into pocket, pressing a tiny bit to distribute evenly. Do not put too much so that the pocket does not burst during roasting. Sew up the pocket exactly with the splits. Sear heartily all around in hot oil. Spread the bones and gristle evenly around the meat and place the roasting pan on the bottom of the oven heated to 200 °C. Roast for about 90 min. As soon as roasting substances form, gradually pour a little bit of water. After 1 hour, increase the heat to 250 °C.

Remove the veal breast from the roaster, rest for 15 min. Pour the resulting liquid through a sieve into a saucepan, degrease and add the ice-cold butter in flakes.

Sauté shallots in hot butter until golden, extinguish with milk (2) and toss. Pour over the veal breast. Cut roast into slices, arrange with seasoned chanterelles, beans, sauce, carrots and celery puree.

Beans-carrots-vegetables

Cook the cleaned beans in salted water for 2-3 minutes. Cold

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