Stuffed Breast of Veal with Roasted Potatoes

Recipe:

2 medium leeks (coarsely chopped, white part only)
? tsp. thyme (crushed)
? cup fresh flat-leaf parsley (chopped)
2 cloves garlic (minced)
3 tblsps. margarine
1 egg (lightly beaten)
? cup celery (chopped)
4 to 5 lb. veal breast with pocket cut
? cup carrots (chopped)
3/4 cup long grain rice (uncooked)
1 large clove garlic
1 ? cups chicken broth (divided)
1 bay leaf ? cup dry white wine
8 medium potatoes (peeled and ? tsp. salt quartered)
ground black pepper (to taste)

1. In medium saucepan melt margarine over medium-high heat. add leeks, minced garlic, celery and carrots. cook, stirring occasionally, for 5 minutes.
2. Add rice and cook, stirring, for 4 minutes.
3. Add 1 cup chicken broth, wine, salt, pepper and thyme. bring to a boil. reduce heat, cover and simmer for 20 minutes. cool. stir in parsley and egg.
4. Preheat oven to 325 F (160 C).
5. Stuff veal pocket with rice mixture.
6. Skewer or tie opening.
7. Place veal, rib-side down on rack in shallow roasting pan.
8. Cut garlic clove in half, rub cut surface over veal and season with salt and pepper to taste.
9. Place garlic halves and bay leaf in pan and pour in remaining ? cup of chicken broth.
10. Cover and roast 1 ? hours.
11. Remove cover; add potatoes and roast uncovered, basting often, 1 hour or until veal is tender.
12. Remove bay leaf.