Veal Fillet and Veal Breast Rolls

First season the veal breast, sear on both sides in fat, remove from the roasting pan and vacuum together with some veal stock, i.e. cook in the steamer at 78 °C for 9 hours. (Or steam slowly over moderate heat until tender.) Unwrap the veal breast and while it is still warm, place it in a suitable terrine dish about 10 cm high. To do this, fold the veal breast over each other several times or cut into wider strips beforehand and layer these over each other. Weigh down with a plate or similar and refrigerate for about 12 hours.

For the filling, soak white bread in milk. Rub yolks with butter and add, beat egg whites and fold in. Now season the mass. Cut the sections (leftovers) of the veal breast into small cubes and mix in with fresh parsley.

Turn out the cold breast and cut into strips about 7 mm thick. Spread with the filling, roll up and carefully wrap the rolls in transparent and aluminum foil. Cook at 90 °C for another 12 minutes. Then let them steep slightly in veal stock. Arrange on the vegetable cassolette with the pink roasted veal fillet.

For the vegetable cassolette, first peel the asparagus and carrots, removing the woody parts of the asparagus. Then cook each vegetable until firm to the bite. Melt a little butter in a pan, add sugar and toss all the vegetables in it. Season with salt and pepper, deglaze with soup and let the liquid boil down a bit. Finally, thicken with ice-cold butter. Garnish with chervil greens.

Meanwhile, season the veal fillet and fry it in butter until pink, let it rest for another 10 minutes.

Related Recipes:

Veal Cheeks Braised in Their Own Juice with Roots and Dill Green BeansFor the veal cheek braised in its own juice, first clean and peel carrots, onions, garlic. Wash the leeks and... Gugelhupf with Poppy Seed FillingFor the Gugelhupf with poppy seed filling, prepare the Gugelhupf mold. Then put all the ingredients for the... Potato and Leek Casserole with Braised OnionFor the potato-leek casserole with braised onion, peel the floury potatoes, cut into quarters or sixths and... Veal Fillet with BaconFor the veal fillet with bacon, first wash the veal fillet, dab dry and season with salt and pepper. Wrap with... Entrecôte with Sauce BordelaiseFor the entrecôte with Bordelaise sauce, trim the meat (remove skin and tendons) and season with salt and... Red Cabbage Cream Soup with Venison SkewersFor the red cabbage cream soup with venison skewers first clean red cabbage, remove ribs and cut finely. Cut... Fillet of Veal with Asparagus and PeanutsPrepare asparagus (peel white asparagus, cut away only the ends of green asparagus) and cook in water with a... Cucumber Pancakes with Carrot and Fennel SauceFor the cucumber pancakes with carrot-fennel sauce, first boil milk with spices and butter, stir in polenta... Roast Veal with PaprikaFor the roast veal with peppers, first strip the thyme leaves into a large enough bowl, mix in salt, pepper... Potato and Mararoni Roulade with Red CabbageFor the potato-maroni roulade with red cabbage, rinse potatoes and boil with the skin in lightly salted water...