Veal stuffed apples sogni
Yield: 4 Servings
Ingredients:
- 6 Apples peeled cored
- 6 tb Lemon juice freshly Squeezed
- 1/2 Pound veal ground
- 1/8 ts Salt Pinch of black pepper
- 1 Rib celery minced
- 2 Sprigs parsley minced
- 1 tb Parmesan cheese grated
- 1/2 c Raisins
- 1/4 ts Sage
- 1/4 c Bread crumbs
- 1/2 c Walnuts chopped
- 1 Egg slightly beaten
- 1 c Veal stock (see part 2)
- 1 tb Honey
- 1 tb Apple brandy
- 4 tb Butter melted
- 6 Sprigs of parsley Veal stock:
- 2 1/2 lb Veal knuckles cut into
- 2-inch pieces
- 1 Large onion
- 2 Leeks washed cut into 2- Inch pieces
- 2 Carrots sliced
- 2 Ribs celery sliced
- 3 Sprigs parsley
Instructions:
NORTH WELLS CHICAGO WINE: CHIANTI CONTE CAPPONI 1977 1. Preheat oven to 350 F. 2. Rub the apples with lemon juice. 3. Place veal salt pepper celery parsley cheese raisins sage crumbs walnuts and egg in a large mixing bowl and combine. 4. Stuff core of apples with veal mixture and arrange in baking dish. 5. Combine Veal Stock honey apple brandy and butter. Drizzle over apples. 6. Bake apples 20 minutes or until soft. Garnish with parsley serve hot. Pine nuts may be substituted for the walnuts. They are the kernel of pine cone and resemble almonds somewhat in taste. VEAL STOCK: Cover veal bones with water in a large stock pot and bring to a boil. Add re- maining ingredients. Simmer 2 hours. Skim any foam that may arise to the surface. Strain stock through cheesecloth. Chill until needed.
