Escalopes of Veal Stuffed with Duck Livers

• 1 kg trimmed veal fillet (known by butchers as chicken fillet)
• 12 duck or large chicken livers (trimmed, washed and dried with their lobes separated)

Cut the fillet into 12 butterflied escalopes by slicing each escalope into two 1-cm slices, not allowing the first slice to sever the escalope. Lay them on a flat bench and tap lightly so that they are of even thickness. Season the escalopes with the thyme, parsley, salt and pepper. Spread them with the mirepoix and lay the duck livers off centre on the seasoned escalopes. Fold the loose side o