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Recipe for :

Poitrine de Veau Farci (Stuffed Breast of Veal)

This is one of the recipes that has been provided by Shirley Cline from San Fransisco. Shirley said:

"This recipes comes from 'Parisian Home Cooking' ".


4 Tblsp. (1/2 stick) unsalted butter
3/4 lb. celeriac (celery root), peeled and finely diced
1 medium carrot, finely diced
1 medium leek, white part only, thinly sliced and well washed
1 tsp. dried thyme
2 tsp. chopped fresh sage leaves or 1 tsp. dried
1/8 tsp. allspice
2 tsp. salt
1 tsp. freshly ground white pepper
6 oz. pork sausage, removed form casings
1/3 cup fresh bread crumbs
1/4 cup milk
2 large eggs
1 breast of veal, boned (about 1 1/2-2 lbs.) or a boneless shoulder butterflied (have the butcher do this)
Freshly ground black pepper
1 cup dry vermouth or dry white wine
1 cup homemade chicken broth or low sodium canned broth
1 cup evaporated milk


Melt 2 tablespoons of the butter in a heavy pot over medium heat. Add the celery root, carrot, leek, thyme, sage, allspice, salt and the white pepper. Cover and cook stirring occasionally until the vegetables are tender, about 25 minutes. Remove from heat and transfer to a mixing bowl to cool.

Add the sausage meat to the vegetables and mix well. Mix in the bread crumbs, milk, and eggs.

Lay the veal breast on a work surface and using a kitchen twine, fold over and sew up two sides to form a pocket. Fill the pocket with the sausage/vegetable mixture and sew it closed. Tie up the breast with kitchen twine to form a compact cylinder. If using a butterflied shoulder, instead of sewing up the pocket, lay it flat on a piece of cheesecloth 6 inches larger than the breast on all sides. Spread with the vegetable / sausage mixture, roll it up in the cheesecloth and secure it with butcher's twine. Season the veal with salt and black pepper.

Melt the remaining 2 tablespoons butter in a Dutch oven over medium heat. Add the veal and cook, turning occasionally until golden on all sides, about 10 minutes. Pour in the wine and broth, cover, and braise for 30 minutes, basting until the meat is very tender 1 to 1 1/4 hours more.

Remove the veal from the pot, untie it, and keep warm. Pour the contents of the pot into a blender or use a small hand blander and blend until smooth. Strain the liquid and keep warm.

Carefully slice the veal and lay the slices on a serving platter. Spoon some sauce over and pass the remaining sauce separately in a sauceboat.

Don't panic when the braising liquid curdles, because that's what it will do. A few pulses of a blender or food processor will bring it back.

Serves 4

Shirley Cline