*  Exported from  MasterCook  *
 
                    VEAL STUFFED APPLES SOGNI+++FGGT98B
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Meats                            Veal
                 Italian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
 
   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.
  
 
 
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