VEAL LOAF

VEAL LOAF image

Yield 2 servings

Number Of Ingredients 12

1/2 pound ground veal
1/4 cup plus 1 tablespoon fresh parsley leaves
1/4 cup plus 2 tablespoons fine fresh bread crumbs
1 large egg
1/4 teaspoon salt
1/4 cup parmesan cheese
2 ounces Genoa salami, sliced thin
2 tablespoons olive oil
1/2 cup beef broth
1 sprig parsley
1/2 bay leaf
pinch of dried tyme

Steps:

In a bowl combine lightly the veal, 1 tablespoon of the minced parsley, the bread crumbs, 1 tablespoon of the egg, the salt, pepper to taste. Put mixture in center of a sheet of waxed paper and cover it with a second sheet of waxed paper. Press the mixture into a 10 x 7 inch rectangle and remove the top piece of paper. In a small bowl combine well the remaining 1/4 cup minced parsley, remaining egg, and the parmesan. Spread the mixture evenly over the veal, leaving a 1 inch border. Arrange the salami on the veal, leaving a 1 inch border. Beginning with the long side, roll up the mixture jelly roll fashion by lifting the paper underneath. Pinch together the seam and ends and chill the loaf wrapped in waxed paper for 1 hour. In a flameproof casserole heat the oil over moderately high heat until it is hot. Brown the loaf. Pour off the oil in the casserole and add the beef broth, 1 cup water, the parsley sprig, the bay leaf, and the tyme. Bring mixture to a boil. Add the veal loaf and braise it, covered partially, over moderately low heat, turning it once, for 30 minutes. Transfer loaf to a plate, let it cool, and refrigerate overnight.