2 tablespoons of the butter in a heavy pot over
medium heat. Add the celery root, carrot, leek,
thyme, sage, allspice, salt and the white pepper.
Cover and cook stirring occasionally until the
vegetables are tender, about 25 minutes. Remove
from heat and transfer to a mixing bowl to cool.
the sausage meat to the vegetables and mix well.
Mix in the bread crumbs, milk, and eggs.
the veal breast on a work surface and using
a kitchen twine, fold over and sew up two sides
to form a pocket. Fill the pocket with the sausage/vegetable
mixture and sew it closed. Tie up the breast
with kitchen twine to form a compact cylinder.
If using a butterflied shoulder, instead of
sewing up the pocket, lay it flat on a piece
of cheesecloth 6 inches larger than the breast
on all sides. Spread with the vegetable / sausage
mixture, roll it up in the cheesecloth and secure
it with butcher's twine. Season the veal with
salt and black pepper.
the remaining 2 tablespoons butter in a Dutch
oven over medium heat. Add the veal and cook,
turning occasionally until golden on all sides,
about 10 minutes. Pour in the wine and broth,
cover, and braise for 30 minutes, basting until
the meat is very tender 1 to 1 1/4 hours more.
the veal from the pot, untie it, and keep warm.
Pour the contents of the pot into a blender
or use a small hand blander and blend until
smooth. Strain the liquid and keep warm.
slice the veal and lay the slices on a serving
platter. Spoon some sauce over and pass the
remaining sauce separately in a sauceboat.
Don't panic when the braising liquid curdles,
because that's what it will do. A few pulses
of a blender or food processor will bring it