Veal Parcels in White Wine Sauce

Preparation info
  • Serves


    • Difficulty


    • Ready in

      1 hr 55

Appears in
The French Kitchen: A Cookbook

By Joanne Harris and Fran Warde

Published 2002

  • About

The secret of this dish is in the cooking time: the longer you cook it, the better it gets, and if you make it the night before, the flavours will marry and intensify overnight, making a richer and tastier sauce.


For the filling

  • 2 tbsp olive oil
  • 100 g mushrooms, chopped
  • 1


Heat the oven to 180°C/gas 4.

Make the filling for the veal parcels: heat the olive oil in a frying pan, and sauté the mushrooms and the diced onion for 5 minutes. Add the pork, garlic, parsley, sage and seasoning, mix well and