Alouettes sans Têtes

Name: Alouettes sans Têtes (Small Veal ‘Birds’)
Yield: Serves 4.
Cuisine: France
Ingredients: stock or water; a bay leaf; 2 tablespoons chopped mint and parsley; salt, milled pepper; 55 g(2 oz) fresh white breadcrumbs; 150 ml(¼ pt) dry white wine; 1 carrot, sliced; 2 eggs, beaten; ½ lemon, finely grated zest and juice; 115 g(4 oz) butter, melted; 8–10 escalopes of veal, Camembert size; 100 g(3½ oz) saucisson sec or salami; sprigs of flat parsley to garnish; 1 stick of celery, chopped; 1 shallot, chopped

Small Veal ‘Birds’

Preparation info

Serves
4
.

Difficulty
Medium

Appears in

French Country Kitchen

By Geraldene Holt

Published 1987

About

In this dish thin escalopes of veal are made to resemble birds by wrapping them around a mint and lemon stuffing and cooking them in a wine sauce.

Ingredients

8–10 escalopes of veal, Camembert size
salt, milled pepper
55 g(2

Europe
France
Main course
Mediterranean

Method

Beat each escalope until very thin, season lightly with salt and pepper and set aside while you make the stuffing.

Mix together the breadcrumbs, saucisson, mint, parsley, lemon zest and juice, eggs, half the butter and some salt and pepper.

Divide the stuffing between the escalopes. Then fold over the sides and roll up each ‘bird’ neatly. Secure with cotton string but do