Name: Poitrine de Veau Farcie aux Olives
Yield: 6 to 8 servings
Cuisine: United States
Ingredients: 2 cups soft fresh bread crumbs; ⅓ cup milk; 12 pitted black olives, coarsely chopped; 6 parsley sprigs, chopped; 1 garlic clove, finely minced; ½ teaspoon dried basil; 1 onion, sliced; 2 tomatoes, skinned and chopped; 1 egg, lightly beaten; ⅛ teaspoon grated nutmeg; 2 tablespoons olive oil; 1 cup Chicken Stock; ½ pound lean pork, ground; 1 breast of veal (4 pounds), boned, with bones reserved; ¼ teaspoon freshly ground black pepper; ¼ teaspoon salt; 1 cup white wine

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

Preheat oven to moderate (325°F.).
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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Poitrine de Veau Farcie aux Olives

Ingredients

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