Stuffed Veal Breast

1 garlic clove, split in half
1 egg
½ cup plus 3 tablespoons white wine
Salt and pepper
½ teaspoon grated nutmeg
2 heaping tablespoons chopped parsley
1 heaping tablespoon freshly grated bread crumbs
½ pound sweet pork sausages
1 3-to-3 1 /2 -pound piece of veal breast, with a pocket cut into it by the butcher
5 slices bacon or pancetta
1 shallot, thickly sliced
5 to 6 cups veal or chicken broth

Nutritional Information
- Nutritional analysis per serving (6 servings)
  438 calories; 31 grams fat; 10 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 4 grams polyunsaturated fat; 7 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 27 grams protein; 127 milligrams cholesterol; 952 milligrams sodium

Serves 6

Preheat the oven to 275 degrees. Rub the inside of a mixing bowl with the garlic, then chop and add to the bowl. Add and stir together the egg, 3 tablespoons of wine, salt, pepper and nutmeg. Add the parsley and bread crumbs, then the sausages, removed from their casings. Mix well.
Stuff the pocket of the veal breast with the mixture, gently pressing it into the corners. Sew together the opening with a kitchen needle and string.
Lay the bacon in a braising pan, cover with the shallot and lay the veal on top. Cover and place on the stove over low heat, until the bacon sweats and the shallot softens, about 15 minutes. Remove the lid, add 1/2 cup wine and bring to a simmer. Reduce until there is just a film of liquid in the pan. Add 1/2 cup broth and reduce once more. Pour in the remaining broth to cover 3/4 of the meat. Cover the pan with parchment paper, then the lid, and braise in the oven until the meat is fork tender, about 2 hours.
Remove the lid and parchment. To create a glaze on top of the meat, baste the meat and braise, uncovered, for 5 minutes, then repeat. Remove from the oven and let cool in the liquid. Serve sliced, warm, with some of the cooking juices, or chilled.

2 hours 45 minutes