L’Epaule de Veau Farcie

Stuffed shoulder of veal

Preparation info
  • Serves


    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About

From beef it is but a short step to veal. It might be thought that if beef is eaten so little in the French countryside because of its price, veal would be scarcely seen at all. In fact, veal is more currently eaten than beef and is the most highly rated butchers’ meat of all. There is a regular market in calves, which gives the peasant farmer the francs he needs to buy what he cannot produce himself. Such a market ensures in turn that only some young animals are bought by cattle farmer’s a