2540 Epaule de Veau Farcie

Stuffed Shoulder of Veal

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Carefully bone out the shoulder, lay it flat on the table boned side upwards and beat with a cutlet bat to flatten it a little. Season the surface with salt and pepper and coat with a layer of pork forcemeat mixed with a quarter as much of Farce Gratin, dry Duxelles and a little chopped parsley.

Roll it up and tie with string carefully, then braise in the usual manner. Remove the string and serve the shoulder with a purée of vegetables or a farinaceous garnish such as noodles and a sauceboat of the braising liquid after first removing all fat and passing through a fine strainer.