Galantine of Breast of Veal

Preparation info

    • Difficulty


Appears in

Poor Cook: Fabulous food for next to nothing

Poor Cook

By Susan Campbell and Caroline Conran

Published 1971

  • About


  • 3 lbs breast of veal boned (keep the bones)
  • 6 oz minced pork, or sausage meat


Using the veal bones and whatever else you like, make a stock while you prepare the stuffing.

Cut the ham or tongue into small pieces, but don’t mince. Mix into the minced pork or sausage meat, season well, add herbs, wine, softened onions and truffles or pistachio nuts. Spread the mixture on the boned veal and roll it up. Tie it up with easily seen thread, leaving long ends. Melt the b