Stuffed veal escalopes

Name: Stuffed veal escalopes
Prep time: 1 h
Cook time: 1 h 15 min
Total time: 2 h 15 min
Yield: Serves 4
Ingredients: 40 g (1¼ oz) plain flour; 500 ml (16 fl oz) chicken or brown stock; 50 ml (1¾ fl oz) Armagnac; 1 tablespoon tomato paste; bouquet garni; 2 cloves garlic, chopped; 500 ml (16 fl oz) chicken or brown stock; 3 tomatoes, peeled, seeded and chopped; 100 g (3¼ oz) minced veal; plain flour, for dusting; 16 rashers bacon, rind removed; 8 small veal escalopes, about 60 g (2 oz) each; 100 g (3¼ oz) mushrooms, chopped; 2 French shallots, finely chopped; 20 g (¾ oz) unsalted butter; 100 g (3¼ oz) minced pork loin; 30 ml (1 fl oz) Armagnac; 1½ tablespoons fresh breadcrumbs; 1 tablespoon thick (double) cream; 30 g (1 oz) ham, chopped; 1 celery stick, chopped; 1 small onion, chopped; 1 small carrot, chopped; 30 g (1 oz) unsalted butter

Preparation info

Serves
4

Difficulty
Complex
Ready in
2 hr 30

Appears in

Winter

By Le Cordon Bleu

Published 1998

About

These impressive veal parcels enclosing a meat, ham and mushroom filling are served here with a hearty tomato sauce flavoured with Armagnac, a French brandy from Gascony.

Ingredients

8 small veal escalopes, about 60 g (2 oz) each
16 rashers

Main course
Winter

Method

Preheat the oven to moderately hot 200°C (400°F/Gas 6). Trim the veal of fat and sinew, reserving the trimmings. Place the veal between two sheets of plastic wrap and flatten with a meat mallet.
To make the filling, mix the minced meats in a bowl. Melt