Poitrine de Venn farcin (Stuffed Calf’s Breast braised)

Ingredients

• 1 small breast of veal
• i lb. soft bread-crumbs
• 6 oz. sausage meat
• 2 chopped walnuts
• 1 teaspoonful grated lemon-rind
• 1 teaspoonful thyme
• basil
• and marjoram (powdered)
• 2 oz. butter
• 1 teaspoonful chopped parsley
• 1 egg
• a little milk or stock
• salt
• pepper
• nutmeg
• 2 oz. dripping
• demi-glace (No. 287) or tomato (No. 271) sauce

Method

1. 1

   Bone the breast of veal and prepare it for stuffing.

2. 2

   Mix all dry ingredients, season to taste, add the beaten egg, and enough milk or stock to form the liaison.

3. 3

   Melt the butter and add it.

4. 4

   Sew up the end of the breast.

5. 5

   In a braising-pan, melt the dripping, add mirepoix, fry for a few minutes, place the breast on top, brown both sides, add stock, and finish cooking in the oven, basting frequently.

6. 6

   When done, slice and serve with hot demi-glace or tomato sauce.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 356. The excerpt below is the record exactly as published.

oitrine de Venn farcin ( Stuffed Calf’s Breast braised). — 1 small breast of veal ; stuffing, i lb. soft bread-crumbs, 6 oz. sausage meat, 2 chopped walnuts, 1 teaspoonful grated lemon- rind, 1 teaspoonful thyme, basil, and marjoram (powdered), 2 oz. butter, 1 teaspoonful chopped parsley, 1 egg, and a little milk or stock, salt, pepper, and nutmeg ; a mirepoix consisting of carrots, onion, bacon, and a bouquet garni (No. 2), 2 oz. dripping, demi- glace (No. 287) or tomato (No. 271) sauce

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