Stuff the breast of veal as explained and braise it in the usual manner. When half cooked, remove the breast and place it in a clean pan; surround with well blanched sauerkraut containing trimmings of foie gras and finish cooking together gently.
When ready, place the sauerkraut in a suitable dish, discard the thread from the breast, slice the breast and arrange it overlapping on top of the sauerkraut.
Serve the well reduced braising liquid separately.
© 1903 All rights reserved. Published by Taylor and Francis.