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Veal Or Chicken Ham & Sausage Bundle (Feuilleton De Veal)

Here's how you make Veal Or Chicken Ham & Sausage Bundle (Feuilleton De Veal)
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  • Servings: 10
  • Prep: 15m
  • Cook: 1m
    • The following recipe serves 10 people.

Ingredients

The ingredients are:
  • 1 roll (1 pound) pork sausage (sausage meat)
  • 2 pounds veal (6 veal escalopes, chicken breasts may be used in place of veal escalopes)
  • 5 slices (2 to 2 1/2 pounds) ham steaks (boneless)
  • 4 slices (3/4 pound) bacon (I usually go with 12 slice)
  • 4 green onions (spring onions finely chopped)
  • 1 tablespoon chopped chives
  • 4 tablespoons double cream (or whipping cream if unavailable)
  • 1 egg (beaten)
  • 1 tablespoon brandy
  • 1 ounce pistachio nuts
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon pepper (milled pepper, or to taste)
  • 1 teaspoon butter (enough to brush over a piece of foil to hold bundle)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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 & Variations

Don't forget the following tips and variations.
  • Alluminum foil (large enough to hold roll)

We hope you enjoy this recipe!

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