Kosher Revolutions Stuffed Veal Breast with Chicken Livers and Prunes

Ingredients

• For the Stuffing:
• 1/2 ounce dried porcini
• 2 tablespoons grapeseed or canola oil
• 3 shallots, minced
• 8 ounces chicken livers
• 8 ounces prunes, chopped
• 1 teaspoon salt
• 1/2 teaspoon white pepper
• 3 tablespoons minced fresh sage, or 1 tablespoon dried
• 1/4 cup port
• 1 1/2 cups breadcrumbs
• 2 large eggs
• 6 tablespoons grapeseed or canola oil
• 2 celery stalks, finely chopped
• 2 carrots, peeled, finely chopped
• 1 large onion (about 12 ounces), finely chopped
• 3 sprigs thyme
• 1 bay leaf
• 8 black peppercorns
• 5 garlic cloves, crushed with the flat of a knife
• 3 tablespoons all-purpose flour
• 1 1/2 cups white wine
• One 5- to 7-pound veal breast, bone in, with pocket
• Kosher salt
• 4 cups veal, beef, or chicken stock

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