Épaule de veau jarcie et roulée

Name: Épaule de veau jarcie et roulée (Braised veal shoulder stuffed with zucchini and mushrooms)
Yield: For 10
Cuisine: French
Ingredients: 1 tablespoon cooking oil; 1 recipe creamy minced mushrooms; 1 ounce (30 g) fresh white bread, trimmed of the crusts and coarsely grated; 1 ounce (30 g) fresh white bread, trimmed of the crusts and coarsely grated; ¾ pound (340 g) zucchini, trimmed and washed; Salt; 2 tablespoons finely minced shallots; 2 tablespoons (30 g) butter; 4 pounds (1800 g) boned shoulder of veal, trimmed of all fat and gristle; 4 pounds (1800 g) boned shoulder of veal, trimmed of all fat and gristle; 2½ tablespoons Dijon mustard; Bouquet garni–parsley, fresh or dried thyme, bay leaf; Bouquet garni–parsley, fresh or dried thyme, bay leaf; Bouquet garni–parsley, fresh or dried thyme, bay leaf; Bouquet garni–parsley, fresh or dried thyme, bay leaf; 2 medium-sized onions, peeled and sliced; 2 carrots, scrubbed and cut into quarters; 5 tablespoons cooking oil; Freshly grated nutmeg; Freshly ground pepper; 1 tablespoon chopped fresh chives or dill; 1 tablespoon chopped fresh chives or dill; 1 tablespoon chopped fresh parsley; 1 egg; ½ cup (45 g) grated Parmesan cheese; ¼ pound (115 g) boiled ham, diced; 2 tablespoons heavy cream; 5 tablespoons (70 g) butter; Sprigs of watercress; 2 cups (½ L) good veal or chicken stock

Braised veal shoulder stuffed with zucchini and mushrooms

Preparation info

For
10

Difficulty
Medium

Appears in

New Menus from Simca's Cuisine

By Simone Beck and Michael James

Published 1979

About

Ingredients

For the veal and stuffing

4 pounds (1800 g) boned shoulder of veal, trimmed of all fat and gristle
2½

Europe
France
Main course
Mediterranean

Method

Lay the veal shoulder flat on a working surface and slice partially through the thickest section of meat to increase the surface for stuffing. Coat the surfaces of the meat with the mustard; set in the refrigerator while you prepare the stuffing.

Grate the zucchini in a food processor or by hand, then toss it in a colander with 1 teaspoon salt. Allow to drain for 10 minutes, then squeez