Veal Parcels in White Wine Sauce


Preparation info

  • Serves


    • Difficulty


    • Ready in

      1 hr 55

Appears in

The French Kitchen: A Cookbook

The French Kitchen

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 red onion, diced
  • 60 g minced pork
  • 2 cloves of garlic, crushed, peeled and chopped
  • a small bunch of flat-leaf parsley, chopped
  • a small bunch of sage, chopped
  • sea salt
  • freshly ground black pepper
  • 30 g breadcrumbs


    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 cook for another 5 minutes. Then remove from the heat, mix in the breadcrumbs and leave to cool a little.

    Lay out the veal escalopes on the work surface and divide the filling among them. Fold in the ends and then roll up each escalope, tying with string to make little parcels.

    Heat the butter in a frying pan and fry the veal parcels together with the halved red onions until the veal is golden. Remove the onions and veal and place in a casserole dish.

    Add the flour to the pan where the escalopes were fried and stir it in well, gathering all the tasty bits into the mix. Then slowly add the white wine, stirring well, and bring to the boil. Take the sauce off the heat, pass it through a sieve, and pour it over the veal and onions.

    Put the casserole in the oven and cook for 20 minutes. Take the casserole out, put in the carrots and potatoes, cover with a lid, and cook for a further 55 minutes. Serve hot.