Not exactly easy and fast foods, but very good and relatively inexpensive party food. If you cant get veal, use lamb instead. White wine or Rosé tastes good with this dish.
1 ½ kg [3,3 pounds] veal or lamb breast , boneless
1 tablespoon salt , white pepper
2-3 tablespoons butter or margarine
2-3 dl [0,4-06 pint] stock
250 g [8,8 oz.] medisterdeig
150 g [5,3 oz.] ground veal
¾ teaspoon salt , white pepper
100 g [3,5 oz.] fresh mushrooms or 1 small can of mushrooms , sliced
½ dl [0,1 pint] parsley , chopped
1 garlic clove , finely shopped
1 cup cream
Mix the ground meat with salt and pepper. Chop the mushrooms coarsely and stir them together with parsley and garlic. Add fresh cream and 1 dl [0,2 pint] water and work the farce smooth. Rub the meat with salt and freshly ground white pepper and spread the filling on the inside, where the bone has ebeen. Roll up the meat and tie with cotton thread to make keep it firm.
Brown the butter or margarine in a large pot and brown the meat all around. Lower heat and add a little broth. Let the meat cook at low heat under lid, until the meat is tender. Add a little broth occasionally and allow approximately 2 hours cooking time. Remove the cotton thread and cut the meat in slices when it has cooled down a little. whisk the broth with a little water and strain.
Serve with roast or pan fried potatoes, strained broth and mixed salad with celery or fennel.