Les Côtelettes de Veau Farcies

Veal chops with a savoury garnish

Preparation info
  • Serves


    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About

Veal lends itself very well to roasting on a spit or over a wood fire. Veal chops with a ‘stuffing’ of traditional flavourings are transformed into something with Sud-Ouest written all over them.


  • 4 trimmed veal chops
  • salt, pepper
  • 4 slices fresh or salt belly of pork


Ideally the veal chops should be grilled over an open wood fire or over charcoal to produce the authentic flavour. If this is not possible, sauter them.

Mix together the pork, shallots, parsley and garlic so that you have a fine stuffing or farce. Season the chops after painting them with oil or goose fat, then put them to cook. While the first sides are being done, put the fa