2624 Poitrine de Veau

Breast of Veal

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

If the breast of veal is to be used whole it is usually boned out carefully then cut open along its length to form a pocket; this is filled with a stuffing then sewn up with coarse thread.

The following stuffing is the one most commonly used.

1 kg ( lb) very fine pork sausage meat, 125 g ( oz) dry Duxelles, 125 g ( oz) butter, 1 tbs chopped parsley and tarragon, 1 egg, salt, pepper and a touch of mixed spice. Mix all these ingredients well together.

Braise the prepared breast very slowly and gently and with a minimum of liquid, basting frequently and glaze it at the end of the process in the usual manner.

A whole stuffed breast weighing 5 kg (11¼ lb) will take approximately 3½–4 hours of cooking time.

This dish is more suited to service as a luncheon dish and may suitably be garnished with any of the pastas, purées or green vegetables.