Back when I lived in Toronto, Julia Child came to promote her newest book at the time. I went to see her at The Cook Book Shop in Yorkville, bought the book, and took many pictures which she autographed. Then, there was a big balagan from one of the Toronto Star food editors about what to feed the great Julia Child. I actually had the chutzpah to invite her to my home, and she came!!! She made the driver, her secretary, the reporters, etc. stay outside. I served her Miriam's kalb brustal (stuffed breast of veal). I'm not a wine drinker, but I love MASI Valpolicella, so I served it as well. Julia Child thought it a fabulous meal and loved it.

The most difficult part of this recipe is to find a butcher who knows what a good breast of veal is, and how to make a pocket. Explain what you want and stand there to supervise the making of the pocket, or you may be in deep trouble!


  • 1 breast of veal
  • 3 cups matzah farfel
  • 1 medium onion, diced
  • 1-2 cans small white potatoes
  • Salt
  • Pepper
  • Paprika
  • Garlic powder
  • Oil


  1. Soak the farfel in hot water and strain.
  2. Fry the onion in hot oil.
  3. Mix the onion and farfel, and season with salt and pepper.
  4. Rub the veal breast (inside the pocket, and outside) with a mixture of salt, garlic powder and paprika.
  5. Stuff the pocket with the farfel mixture and sew pocket closed.
  6. Drain the canned potatoes. Toss with oil and paprika.
  7. Place the veal in a baking dish, surrounded by the seasoned potatoes. Bake at 350°F for approximately 2 hours, until golden on the outside and cooked through inside.