Poitrine de Veau Farcie aux Olives

Preparation info
  • 6 to 8

    servings
    • Difficulty

      Medium

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 1 breast of veal (4 pounds), boned, with bones reserved
  • ½ pound lean pork, ground
  • 2 cups

Method

  1. Preheat oven to moderate (325°F.).

  2. Wipe the veal and spread out flat. Mix together the pork, bread crumbs, milk, olives, parsley, garlic, basil, salt, pepper, nutmeg and egg. Spread this mixture over the veal. Roll up and tie securely.

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