Noix de Veau Farcie

Preparation info

    • Difficulty

      Medium

Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

  • About

Ingredients

  • 1 noix de veau (topside of leg), trimmed of fat and tied
  • salt and freshly ground black pepper
  • crushed rosemary
  • softened butter

Method

Season veal with salt, freshly ground black pepper and crushed rosemary. Spread meat with softened butter and roast it in a moderate oven (375°F-M4) for about 18 to 20 minutes per pound, or until it is well done, basting frequently. Ad