Poitrine de Veau

Name: Poitrine de Veau (Breast of Veal)
Cuisine: France
Ingredients: 4 sprigs parsley, chopped; 2 whole eggs; 2 tablespoons Madeira; 1 breast of veal with pocket; 2 tablespoons vegetable oil; 1 carrot, sliced; ¼ cup Madeira; 1 cup vermouth or white wine; 1 onion, sliced; 1 teaspoon salt; 1 pound ground pork; 1 (5-ounce) box mushrooms, minced, or 1 cup; ⅛ teaspoon pepper; Dash of nutmeg; 2 onions, minced; Chunk of butter

Breast of Veal

Preparation info

Difficulty
Easy

Appears in

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

Europe
France
Main course
Mediterranean
Gluten-free

Method

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.