Main | African | American | Appetizers | Asian | Baby and Kid | Bakery, Cookies and Candies | BBQ, Grill | Breakfast | Desserts, Ice Cream | Drinks, Wine and Liquor | European | Holiday Specials | Latin American, Mexican | Lunch | Main Entries | Microwave, Home Made | Salads, Salad Dressings | Soups, Noodles, Stew and Steam | Vegetables, Healthy Foods   Roast rack of veal   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.