Piedmontese-Style Stuffed Veal

Piedmontese-Style Stuffed Veal

From: Chef Peter Schonman, Biaggi's, Bloomington, IL. Yield: 12 servings.

Goat Cheese Croquettes:

1½ lb. Alouette Chevre

¼ cup olive oil

1 Tbsp. rough-chopped fresh thyme

½ tsp. salt

¼ tsp. pepper

½ cup all-purpose flour

2 beaten eggs

1½ cups instant Idaho potato flakes

Stuffe

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