Ratatouille in a Veal Case

Preparation info
    • Difficulty


Appears in
A Taste of Dreams

By Josceline Dimbleby

Published 1976

  • About

Mince is so versatile but really needs imaginative seasoning and many people say they don’t know what to do with it beyond shepherd’s pie. This is a sort of ratatouille (you can alter the vegetables if you like, according to what you have) in a minced veal case flavoured with tomato, garlic, mustard and rosemary. I have it as a main course with fried potatoes and a simple green salad, and it is unusual and very good. You can ask the butcher to mince some pie veal for you. Large supermarkets