When sliced, a stuffed breast of veal makes a dramatic presentation. By all means ask a butcher to bone the breast for you, although the task isn't as daunting as it might sound. You'll save money removing the bones yourself and it's good practice for an enthusiastic home cook. A stuffed breast of veal is also delicious served cold. Refrigerate overnight, tightly wrapped in foil, and serve thinly sliced with a crock of good mustard and some vinegary cornichons.
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