Alouettes Sans Têtes

Name: Alouettes Sans Têtes (‘Headless larks’: stuffed veal escalopes)
Yield: Serves 4
Cuisine: French
Ingredients: salt and freshly ground pepper; 20 g/¾ oz plain flour; 2 garlic cloves, chopped; 100 g/4 oz minced veal; 100 g/4 oz minced pork fat; 2 shallots, chopped; 50 g/2 oz white breadcrumbs, soaked in milk; sautéed vegetables, to serve; 50 g/2 oz duck fat; 100 ml/4 fl oz madeira; 4 veal escalopes, beaten very thin; 100 g/4 oz minced pork; 2 onions, thinly sliced

‘Headless larks’: stuffed veal escalopes

Preparation info

Serves
4

Difficulty
Easy

Appears in

Memories of Gascony

By Pierre Koffmann

Published 2012

About

Ingredients

4 veal escalopes, beaten very thin
100 g/4 oz minced pork

Europe
United Kingdom
France
Stew
Mediterranean
Autumn

Method

Mix together the minced pork, veal, fat, garlic, shallots, breadcrumbs and seasoning. Spread this stuffing over the escalopes and fold up to make parcels. Tie with string. Preheat the oven to 180°C/350°F/gas 4.

In a shallow pan, heat the duck fat, put in the escalopes and seal