Le Rôti de Veau Cévenol

Veal with chestnuts and mushrooms

Preparation info
  • Serves


    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About

For a similar but more sophisticated treatment of a shoulder of veal, the chestnuts are joined by their companions of the woods, girolles, cèpes or whatever mushrooms happen to be available.


  • 1.5 kg ( lb) boned and rolled shoulder of veal
  • 60 g (


Choose a casserole with a lid, large enough to take the joint and the chestnuts and mushrooms. If it is a flameproof one, so much the better otherwise you will need a large frying pan in which to brown the meat before transferring it to the oven in an ovenproof casserole. This is the kind of slowly-cooked dish which is more suited to oven cooking, although originally it would have been cooked i