La Peau Farcie de la Montagne Noire

Stuffed breast of veal

Preparation info
  • Serves


    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About

From the same area – which enjoys a wet micro-climate on the northern slopes of the Cévennes, where some cattle are reared – comes a savoury recipe for stuffed veal cooked as if for a pot-au-feu. A joint like this is sometimes added to the standard pot-au-feu for special occasions or if there are many guests.


  • 1 boned breast of veal, weighing about 1 kg ( lb), from the brisket end


Ask your butcher to make a suitable pocket in the breast of veal to take your stuffing, which you prepare as follows:

Put the white part of the bread to soak in the milk for an hour. Chop together the garlic, parsley, lean veal, ham and pork, then add the chopped chard. Squeeze the bread out dry and add this, then season – plenty of pepper but only a little salt because of the ham. Beat