Veal Or Chicken Ham & Sausage Bundle (Feuilleton De Veal)
Recipe: #2678
November 17, 2011
Categories: French, Brunch, Christmas, Easter Fathers Day, July 4th, Labor Day, Mothers Day, Thanksgiving, Oven Bake, more
"This impressive combination of veal, ham and sausage rolled and baked in a parcel was part of a fabulous brunch served by good friends, the recipe shared and has become one of my favourites for both brunch and buffets especially at Christmas, Easter and special occasions. Not only delicious, the lovely slices make for great presentation. Prepare, roll and wrap! Looks professional, your guests will hardly believe you've made it yourself. Expect compliments and recipe requests. Chicken breasts may be used in place of the veal."
Original is 10 servings
Ingredients
Nutritional
- Serving Size: 1 (299.1 g)
- Calories 680.4
- Total Fat - 46.8 g
- Saturated Fat - 15.9 g
- Cholesterol - 281.8 mg
- Sodium - 2529.1 mg
- Total Carbohydrate - 5.3 g
- Dietary Fiber - 0.3 g
- Sugars - 0.6 g
- Protein - 55.9 g
- Calcium - 52.7 mg
- Iron - 3 mg
- Vitamin C - 0.4 mg
- Thiamin - 1.1 mg
Step by Step Method
Step 1
In bowl add chopped onions and chives to sausage meat. Mix well
Step 2
Gradually add the double cream, brandy, pistachio nuts, salt, milled pepper and the beaten egg mixing well to assure mixture is uniform
Step 3
Bat out each escapole thinly (flatten veal between 2 sheets of non stick paper) try to make them the same length and width.
Step 4
Brush piece of foil large enough to cover the bundle with butter, place 6 slices of bacon length wise and 6 up and down. Bacon will go around your completed bundle
Step 5
Place veal scallop over the bacon strips length wise, spread a little of the meat mixture over top, top with ham, more mixture, continue layering ending with veal.
Step 6
Bring sides of bacon together around your roll, then the ends.(basically you have enclosed your roll with the bacon strips) bring up the foil to make for a tight bundle which resembles a roast
Step 7
Place in roasting pan, cover with lid bake in a 325 oven for 1 3/4 hours, removing the lid after one hour
Step 8
When cooked remove from pan, leave in foil and refrigerate until well chilled
Step 9
Served on a platter with slices showing the layering makes for great presentation
Tips
- Alluminum foil (large enough to hold roll)
0 Reviews
You'll Also Love
