3888 Veal Stuffing for Veal and Pork

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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This stuffing is made from equal amounts of chopped beef suet, white breadcrumbs and chopped parsley; season with salt and pepper, flavour with grated nutmeg and mix together with 2 eggs per 1 kg (2ΒΌ lb) of the mixture.