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Les Brézolles de Veau à la Quercynoise
Layered veal fillets
- Serves
4
- Difficulty
Easy
Published 1991
It appears that an aristocrat in the Bas-Quercy, the Marquis de Brézolles, employed a talented cook who invented a very savoury dish of veal and named it after his employer. Brézolles sounds more like a cut of meat in the local patois than a way of cooking – hence the rather curious title for
Ingredients
700 g 1½ lb 175 g 6
Method
Slice the piece or pieces of veal very thinly into escalopes about
Finely chop the ham, shallots and garlic and mix together with
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