Veal Slices with Sage and Parsley

Preparation info

  • Difficulty


Appears in

A Taste of Dreams

A Taste of Dreams

By Josceline Dimbleby

Published 1976

  • About

You only need use stewing meat for this dish but it tastes delicious. You can use pork if you cannot get veal. The meat is much better if it is left to marinate in olive oil and lemon juice for several hours beforehand. Get the butcher to cut you thin slices of stewing veal or pork instead of chopping it up in chunks.


  • 6 large or 12 small slices of stewing veal (rubbed with olive oil and the juice of 1 lemon and left for several hours at room temperature)
  • 2 cloves garlic – crushed
  • bunch of fresh sage leaves – about 20 leaves
  • small bunch parsley
  • ¼ lb grated Gruyère cheese or the cheaper Jarlsberg (110 g)
  • ¼ pint single cream (150 ml)
  • salt, pepper


Rub each piece of meat on both sides with crushed garlic. Chop up the sage and parsley leaves as finely as possible and spread them over each piece of meat together with salt and black pepper. Lay the pieces of meat overlapping each other in a gratinée dish. Cover the dish with foil and cook in a low oven at Gas 2 (300°F/150°C) for about 1½ hours until the meat is tender. Take the meat from the oven and cool slightly. Mix the grated cheese into the cream, with salt and plenty of black pepper. Spread this mixture over the meat and quickly put it under a hot grill until the top goes light golden brown. Serve with new potatoes or rice and a fresh green vegetable or a tomato salad.