Poitrine de Veau Farcie aux Olives

Preparation info

  • 6 to 8

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 breast of veal (4 pounds), boned, with bones reserved
  • ½ pound lean pork, ground
  • 2 cups soft fresh bread crumbs
  • cup milk
  • 12 pitted black olives, coarsely chopped
  • 6 parsley sprigs, chopped
  • 1 garlic clove, finely minced
  • ½ teaspoon dried basil
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • teaspoon grated nutmeg
  • 1 egg, lightly beaten
  • 2 tablespoons olive oil
  • 1 onion, sliced
  • 2 tomatoes, skinned and chopped
  • 1 cup white wine
  • 1 cup Chicken Stock


    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.

    3. Heat the oil in a heavy casserole. Sauté the onion in it until tender but not browned. In the same casserole brown the veal lightly on all sides.

    4. Add the tomatoes and wine and bring to a boil. Add the stock and veal bones and bring to a boil again.

    5. Cover the casserole with aluminum foil and the casserole lid. Bake for three hours, or until tender.

    6. Remove the veal to a serving platter. Discard the bones and reduce the liquid in the casserole by one third. Season to taste and serve separately.