ROAST RACK OF VEAL

      Title: ROAST RACK OF VEAL
  Categories: Veal, Main dish
       Yield: 24 Slices
  
       1    Rack of veal (8 chops)
     125 g  Butter, melted
            Salt
            Freshly ground pepper
 
 MMMMM-------------------GREEN PEPPERCORN CRUST------------------------
      40 g  Green peppercorns
       3 tb Chopped parsley
       1 tb Dijon mustard
       2    Egg whites,
            -beaten until stiff
      60 g  Sieved white breadcrumbs
       2 tb Melted butter
  
   TO COOK VEAL: place veal in baking tin, pour over butter and sprinkle
   with salt and pepper. Roast on centre shelf of a pre-heated 190'C
   oven for 1 hour, basting two or three times during cooking. Allow
   veal to cool (it is better served cold but not refrigerated). GREEN
   PEPPERCORN CRUST: mash peppercorns with a fork and mix with parsley
   and mustard. Beat egg whites until they hold peaks and fold into
   peppercorn mixture. Spread on top of cold veal and sprinkle with
   breadcrumbs. Drizzle on melted butter. Place under hot griller until
   top has browned. Allow to cool before carving meat.
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