Name: Falette
Yield: [For six]
Cuisine: French
Ingredients: 200 g (7 oz) plain flour; 50 g (2 oz) lard; 100 g (3½ oz) salt pork belly or green streaky bacon; 100 g (3½ oz) bread, without crust, soaked in milk and squeezed dry; 4 carrots, finely sliced; 250 g (9 oz) Swiss chard tops (or whole young leaves); 80 g (3 oz) flat-leaf parsley; 3 eggs; 3 large cloves garlic; 200 ml (7 fl oz) good white wine; 1 boned breast of veal, weighing 1.8 kg (4 lb); 2 onions; 150 g (5½ oz) raw ham; 200 ml (7 fl oz) water

Preparation info

[For
six
]

Difficulty
Easy

Appears in

Mourjou

By Peter Graham

Published 1999

About

I first tasted falette (stuffed breast of veal), a stalwart of Auvergnat cooking, shortly after moving to the Châtaigneraie twenty years ago. One of the first things I did on my arrival was ask people in the village which their favourite restaurants were. One establishment which everyone agreed was exceptional was in the small village of Saint-Julien-de-Piganiol. Its special menus, as opposed to menus ouvriers (workmen’s lunches), were served only at weekends. ‘There’s certain