Ingredients

3/4 pound medium Yukon Gold potatoes (2 to 3), left unpeeled

1 large onion, chopped (2 cups)

2 tablespoons vegetable oil

1/2 teaspoon salt

1/4 teaspoon black pepper

1 large egg, lightly beaten

1 tablespoon chopped fresh dill

For veal:

• 1 (4- to 4 1/2-pound) bone-in back portion veal breast (3 or 4 ribs)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon vegetable oil
• 1 cup dry white wine
• 1 3/4 cups reduced-sodium chicken broth (14 fluid ounces)
• 2 Turkish bay leaves or 1 California
• 1/2 cup heavy cream
• 2 teaspoons cornstarch
• 1 tablespoon chopped fresh dill
• 1/4 teaspoon fresh lemon juice, or to taste

• Special equipment: a carpet or upholstery needle; kitchen string

Description

While This Impressive Roast Cooks, It Slowly Transfers Flavorful Juices To The Moist Potato-and-onion Stuffing Tucked Inside. Once The Breast Has...

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