Poitrine de Veau

Breast of Veal

Preparation info

    • Difficulty

      Easy

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Ingredients

  • 2 onions, minced
  • Chunk of butter
  • 1 (5-ounce) box mushrooms, minced, or

Method

  1. Sauté onions in chunk of butter for 5 minutes. Remove from heat. Add mushrooms and pork. Add salt, nutmeg, pepper, parsley, and 2 tablespoons Madeira. Mix well and then stir in eggs. Stuff mixture into veal pocket. Close opening with needle and thread, or fasten with skewers.