Les Brézolles de Veau à la Quercynoise

Layered veal fillets

Preparation info
  • Serves


    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About

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


  • 700 g ( lb) veal (fillet or braising veal)
  • 175 g (6


Slice the piece or pieces of veal very thinly into escalopes about 10 cm (4 in) long. Their width will depend on the cut of the meat.

Finely chop the ham, shallots and garlic and mix together with