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

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

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.