Name: Épaule de veau jarcie et roulée (Braised veal shoulder stuffed with zucchini and mushrooms)
Yield: For 10
Cuisine: French
Ingredients: 4 pounds (1800 g) boned shoulder of veal, trimmed of all fat and gristle; Freshly grated nutmeg; 1 tablespoon chopped fresh chives or dill; 1 ounce (30 g) fresh white bread, trimmed of the crusts and coarsely grated; 1 tablespoon cooking oil; ¼ pound (115 g) boiled ham, diced; 1 recipe creamy minced mushrooms; 2 tablespoons (30 g) butter; Bouquet garni–parsley, fresh or dried thyme, bay leaf; 2 carrots, scrubbed and cut into quarters; Salt; 1½ cups (3½ dL) dry white wine; 2 cups (½ L) good veal or chicken stock; 2½ tablespoons Dijon mustard; ½ cup (45 g) grated Parmesan cheese; Freshly ground pepper; Sprigs of watercress; 5 tablespoons (70 g) butter; 2 tablespoons heavy cream; ¾ pound (340 g) zucchini, trimmed and washed; 1 tablespoon chopped fresh parsley; 2 tablespoons finely minced shallots; 2 medium-sized onions, peeled and sliced; 5 tablespoons cooking oil; 1 egg

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

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