Poitine de Veau Farcie

Ingredients

• piece weighing four lbs.
• one Ib. of very fine sausage-meat
• two oz. of dry duxelles
• two oz. of butter
• a pinch of chopped parsley
• tarragon
• chives
• a small beaten egg
• salt
• pepper

Method

1. 1

   Bone the breast of veal and create a pocket for stuffing.

2. 2

   Prepare stuffing with sausage-meat, dry duxelles, butter, herbs, egg, salt, and pepper.

3. 3

   Stuff the veal evenly and sew it up.

4. 4

   Braise the stuffed breast of veal for three hours in a moderate oven, glazing at the end.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 234. The excerpt below is the record exactly as published.

OITRINE DE VEAU FARCIE This is really a family dish, admirably suited for a luncheon relevé. It is accompanied chiefly by vegetable purées, but all! the vegetable and other garnishes given under Cushion of Veal may be served with it. Breast of veal is prepared thus:—After having’ boned the piece, open it where it is thickest, without touching the ends. A kind of pocket is thus obtained, into which put the previously- prepared stuffing, taking care to spread it very evenly. Now, with coarse cotton, sew up the opening, and remember to withdraw the cotton when the piece is cooked. | Stuffing for Breast of Veal.—For a piece weighing four Ibs., add to one Ib. of very fine sausage-meat (No. 196), two oz. of dry duxelles, two oz. of butter, a pinch of chopped parsley, tarragon and chives, a small beaten egg, and a little salt and pepper. Cooking.—Breast of veal is usually braised; the moistening DD2 404 GUIDE TO MODERN COOKERY should be short and the cooking process gentle. For a piece weighing four Ibs.

Cook this with the app: pantry check, scaling, and the assistant.