Farschirowannaja teljatschja grudinka
Wash the veal breast, dry it and cut a deep pocket with a sharp kitchen knife. Rinse the heart and the scallop, cut them in half and remove the veins, tendons and fat. Blanch several times with hot water, rinse when cool and rub dry.
Cut heart and beuschel into narrow strips (or put through a meat grinder) and fry in butter with chopped onion. Season with paradeis pulp, salt and pepper, add chopped eggs. Prepare a roux from flour and the same mass of butter, extinguish with a little soup and add to the fried giblets form. Stir well, bring to a boil and thicken.
Fill the cooled quantity into the veal breast, sew up the pocket, rub with salt and pepper and pour melted butter over it. Roast at 200 degrees in the raw for 1 1/2 to 2 hours, repeatedly pouring the escaped juice and replacing evaporated liquid by the spoonful with soup.
During the last hour, place peeled, whole potatoes next to or around the roast and cook. Before serving, remove the strings, cut the roast, pour its own juices and serve with the potatoes.
You can fill the veal breast with meat dough in the same way: Mix veal mince with the sweet whipped cream, tongue and bacon. Season with salt and pepper.
Our tip: Use a deliciously spicy bacon for a delicious touch!