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LOCATION: Recipes >> Middle Eastern >> Couscous 10

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serves 6 to 7

1 2/3 pounds breast of veal
6 ounces lean boned veal
3 1/3 cups coarse grained semolina
1 chicken liver, minced
1 hard boiled egg, diced
1 yolk
1 large onion, diced
Various greens, such as savoy cabbage, onions, celery, carrots, spinach, and
beet greens, julienned.

Set the semolina in a low sided, extremely wide vessel made of
either terracotta or tinned copper. Season it with salt and pepper
and slowly sprinkle it with 1/3 cup of water, spreading it around
with the palm of your hand till the grains expand and separate.
Once youUve added the water, add a tablespoon of oil in the same
manner; it should take about a half hour to complete the two
operations. Once the semolina is prepared, put it in a soup bowl
and cover it with a cloth. Fold the excess fabric under the plate
and tie it tightly with a string.

Boil the breast of veal in three quarts of water, so as to make
broth, and, once youUve skimmed the pot, lower the heat and cover
it with the bowl of semolina. Make sure there's some space between
the broth and the bottom of the bowl, but also make sure that the
bowl forms a tight seal, so that no vapor escapes (if you have a
double boiler large enough, it will work well here). Steam the
semolina like this for an hour and a quarter; when its half cooked,
stir the semolina and retie the cloth.

Using a knife, mince the 6 ounces of veal, add to it some about
two tablespoons of bread crumbs, and season the mixture with salt
and pepper. Divide the mixture into meat balls about the size of
a hazelnut and fry them in oil. Remove them when they are done,
three to five minutes. Saute the onion in the oil first, and when
it has turned translucent, add the
remaining vegetables, season them with salt and pepper, stir them,
and cook them until they reabsorb the water they give off. Once
they are almost dry, dampen them either with meat sauce or broth
and tomato sauce or paste, and cook them till done, adding the
chicken liver and the meat balls. Remove the semolina from the
bowl, set it in a pot over a low flame, and, without letting it
come to a boil, stir in the egg yolk and some of the sauce from
the vegetables. Mix well and transfer the semolina to a platter.
It should be almost dry, so that it forms a mound, which you will
decorate with the pieces of hard boiled egg. Mix the rest of the
vegetables into the broth. Divvy the broth into as many bowls as
there you have guests, and serve it with the semolina. In other
words, each diner spoons some of the semolina onto his plate, and
drinks the broth with a spoon while eating the semolina.

Serve the breast of veal later as boiled dinner.


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