Pietsch (Poche de Veau Farcie)

Name: Pietsch (Poche de Veau Farcie)
Yield: For 6 to 8 People
Cuisine: France
Ingredients: 1 teaspoon thyme; 4 eggs, beaten; ½ cup finely chopped parsley; 1 pound frozen lima beans, cooked; ½ cup grated Parmesan or Romano cheese; 3 10-ounce frozen packages of chopped spinach, cooked and drained; 1 cup cooked rice (⅓ cup raw); 1 large breast (about 7 pounds) of veal or 2 small (2 to 4 pounds) breasts sewn together; salt; ½ tablespoon freshly grated nutmeg; 1 pound peas (fresh or frozen), cooked; ½ cup finely chopped lean salt pork; 3 tablespoons chopped parsley; freshly ground pepper; 2 tomatoes (fresh or canned), chopped; 2 celery stalks, chopped; 2 onions, chopped; 3 garlic cloves, minced; 2 to 3 cups dry white wine; 3 tablespoons olive oil; 2 carrots, chopped; 2 bay leaves; 1 leek, chopped

Breast of Veal Stuffed with Vegetables and Simmered in White Wine

Preparation info

For
6 to 8
People

Difficulty
Easy

Appears in

The Cuisine of the Sun

By Mireille Johnston

Published 1990

About

This is a spectacular dish whether it is served hot or cold. The long simmering in wine and vegetables enlivens the delicate flavor of the veal, and the stuffing which consists of spinach, lima beans, and peas is light, fresh, and very pretty.

Ingredients

Meat and Filling

1 large breast (about 7 pounds) of veal or 2 small (

Europe
France
Dinner
Mediterranean

Method

Ask the butcher to prepare the breast for stuffing by making a pocket. Check to see that all the little rib bones have been removed. Reserve the bones.

In a large bowl, mix the salt pork, peas, lima beans, rice, spinach, garlic, cheese, parsley, eggs, thyme, nutmeg, salt, and pepper. Check the seasoning and stuff the breast or breasts with the mixture (do not overstuff). Use a needle an