Gloria Slater's Stuffed Veal Pocket With Oyster Dressing
Published November 22, 1997
- Total Time
- 2 hours 30 minutes, plus at least 1 hours' refrigeration
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Ingredients
FOR THE DRESSING
1 16-ounce loaf day-old French bread cut in ½-inch cubes
3 dozen raw oysters, shucked, drained and liquid reserved
2 tablespoons vegetable oil
½ pound ground pork
½ pound ground veal
8 scallions, half of their tops removed, minced
6 cloves garlic, minced
6 stalks celery, minced
½ cup olives, chopped
½ cup pecans, chopped
½ cup parsley, minced
1 teaspoon salt
1 teaspoon pepper
1 teaspoon dried thyme
½ teaspoon cayenne pepper
¼ cup unseasoned bread crumbs
FOR THE VEAL
6 pounds veal shoulder boned to form a rolled roast
Salt and pepper to taste
4 tablespoons vegetable oil
4 tablespoons flour, sifted
6 cloves garlic, chopped fine
5 shallots, chopped fine
½ cup parsley, chopped fine
2 cups red wine
2 cups veal stock
Nutritional analysis per serving (12 servings)
41 grams carbs; 295 milligrams cholesterol; 798 calories; 15 grams monosaturated fat; 5 grams polyunsaturated fat; 9 grams saturated fat; 34 grams fat; 4 grams fiber; 1437 milligrams sodium; 72 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a bowl, moisten the bread cubes with the oyster liquid. Heat the oil in a heavy-bottom pot over medium heat and cook the pork and veal. Stir in scallions, garlic and celery and cook for 10 minutes more, stirring frequently.
- Step 2
Add the oysters and cook an additional 10 minutes, stirring frequently. Add bread cubes, olives, pecans, parsley and the rest of the dressing seasonings and stir well. Add bread crumbs and mix well. Refrigerate for at least 1 hour and up to a day in advance.
- Step 3
Preheat the oven to 350 degrees. Rub the veal shoulder on both sides with salt and pepper. Lay out with fat side down, spread dressing evenly across and roll into a spiral. Tie the roast tightly using pieces of string at 1-inch intervals and tie lengthwise 2 or 3 times. Place the meat in a roasting pan and roast uncovered for the first hour.
- Step 4
Meanwhile make a roux: In a small, heavy pot, heat the oil over medium heat and slowly add the sifted flour, stirring constantly; cook, stirring to prevent burning, until mixture is reddish brown, about 4 minutes. Remove from heat and add the garlic, shallots and parsley and cook for 1 minute. Return to medium heat and gradually stir in the wine and stock until the gravy is thick.
- Step 5
After 1 hour, pour the gravy over the roast, cover and return to the oven for an additional hour. Remove and allow the roast to set for an hour before slicing in ¼-inch pieces. Serve with gravy.
Private Notes