1 x Cima alla Genovese

-- Stuffing ** 1 x Cima alla Genovese

-- Salsa Verde ** -- -- -- -- ------------------------------------VEAL------------------------------------ 6 lb Veal, breast, trimmed,

-- boned, butterflied 5 lg Eggs, hard cooked, peeled

------------------------------POACHING LIQUID------------------------------ 1/4 c Salt, coarse (about)

1 md Onion, sliced

1 lg Carrot, sliced

3 ea Bay leaves

** See other recipes for Cima alla Genovese Stuffing and Cima alla Genovese Salsa Verde. Spread half of the cooled stuffing down the length of the veal breast, leaving a 2 1/2 inch border on the long sides. Press the stuffing together compactly. Lay 5 hard cooked eggs end to end down the length of the stuffing. Spoon the remaining stuffing over eggs, pressing it compactly with your hands into a high, narrow shape. When the meat is rolled later, the eggs should be in approximately the center of the roll. Pull a needle with twine through a hole in the center of one short end of the veal. Gather together the 2 corners of this short end and sew the end together, stitching from the inside outward at 1 inch intervals. Now stitch together both long sides of the veal breast, gathering them together and pushing the stuffing in as you stitch at 1 inch intervals. Sew together other short end, tying a knot as you sew it shut. Cut off the string, leaving about 4 inches at the end. Lay a large sheet of cheesecloth (about 2 x 3 feet) next to stuffed veal breast. Without picking up breast, flip it over carefully onto the center of the cheesecloth. Fold one long side of cheesecloth over the length of the breast, wrapping it firmly, but not tightly. Then fold the short ends up, and finally the second long side. Wrap some twine around the length of the breast 3 or 4 times, then bring the twine around the breast crosswise in a spiral at 1 1/2 inch intervals. Tie the twine at one end of the breast. To Poach: ========= Choose a deep pot large enough to hold the veal and half fill it with cold water. Add about 1/4 cup coarse salt, sliced onion, sliced carrot, and bay leaves. Bring to a boil. Lower heat, and add veal. If necessary, add additional water to cover. Place a lid on the veal breast to keep it submerged. Simmer 1 hour and 45 minutes. When veal is cooked, transfer it to a roasting pan. Cover with second pan and weight it down to compact the roll. Cool to lukewarm or room temperature, 2 to 3 hours. When veal is cool, remove outer twine and cheesecloth. Cut off the one knotted end of twine, and starting at other end, very carefully pull out stitching and discard. Trim off excess fat, without cutting into the filling. Cut into thick slices and serve with salsa verde. (Unused portions may be refrigerated and served cold.) Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Lidia Bastianich, Felidia Restaurant, New York