Make an incision up to 2 cm. from the edge along the short side of the veal breast, over the entire length, to form a pocket. Preheat the oven to 200°C (425°F). Season the breast inside and out with salt and pepper. Peel the shallots and chop them finely. Wipe clean the mushrooms and chop finely. Sauté the shallots and chopped mushrooms in ½ tbsp. butter and allow to cool slightly. Mix the egg yolks with the lemon rind, the breadcrumbs, the herbs and the onion and mushroom mix into the mince. Season to taste.
Fill the veal breast with this mixture and press firmly in place. Thread a needle with kitchen twine and sew up the breast. Grease an oven dish with the rest of the butter and place the stuffed breast in it. Cover with aluminium foil. Slide the oven dish into the centre of the oven and adjust the temperature to 150°C (325°F) after the first 10 minutes. Roast the meat at this temperature for 1 hour and 15 minutes. Remove the foil, pour the bouillon over the meat and roast for another 15 minutes at 200°C (425°C). Turn off the oven and leave the meat to rest for 10 minutes. Slice the breast.
Serve with parsley potatoes and baby carrots.
* Use finely chopped prunes instead of mushrooms in the stuffing.
* Add a dash of whisky to the roasting juices.