Alouettes Sans Têtes

‘Headless larks’: stuffed veal escalopes

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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

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