Ingredients

2 cups diced (1/4 inch) marbled rye bread or a combination of rye and pumpernickel bread

1/2 cup diced (1/4 inch) celery

1/2 cup finely chopped onion

1 large garlic clove, chopped

1 1/2 teaspoons salt

3/4 teaspoon black pepper

1/2 stick (1/4 cup) unsalted butter

1/2 pound chicken livers, trimmed

2 large eggs

1/4 cup whole milk

1 tablespoon finely chopped fresh dill

1 (3 1/2-pound) piece boneless first- or brisket-cut veal breast (1 1/2 inches thick)

2 bacon slices

2 tablespoons olive oil

1 cup chicken stock or low-sodium broth

• Special equipment: an instant-read thermometer

Description

For This Recipe We Used What The Butcher Calls The First Cut Or Brisket Cut Of The Veal Breast — It's The Thicker, Upper Portion.

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