I am making stufed breaest of veal this weekend for a party. I have two recipes in mind one from Well Tempered Food and the other is from Parisian Home Cooking. There are recipes in The Complete Meat book and a couple in The Way To Cook and Mastering The Art. I've not decided firmly on which but am leaning towards the Parisian Home Cooking. Do any of you cooks out there have preferences or a tried and true recipe. I have got to get on it tomorrow AM.