Options:

Include nutrition information?

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

Created by Gerry on November 17, 2011

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)

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