Updated: Mar 25, 2019
Veal cutlets, very thinly sliced 6 each
Ground pork 1 pound
Bacon slices, 6 each
White bread, soaked in milk 4 slices
Egg 1 each
Onion, diced 2 cups
Carrots, diced 1 cup
Celery, diced 1 cup
Garlic, minced 5 each
Red wine 2 cups
Chicken stock 4 cups
Flour 1 cup plus ½ cup separated
Clarified butter ½ cup
Nutmeg, ground ¼ tsp
Method of prep:
Preheat oven to 350 degrees.
In a food processor, combine pork, bread, egg, nutmeg, 1 tsp salt and ½ tsp pepper. Puree mixture to a smooth paste (you just made pâté! AKA forcemeat). Set mixture aside.
Place one veal cutlet in between two sheets of plastic wrap. Pound veal cutlet as thin as you can get it. Do this for each cutlet.
Next, stuff the cutlets with the pork pâté. Wrap the cutlet around the pâté to make a parcel.
Wrap a bacon strip around each parcel.
Tie each parcel with butcher twine.
Heat a braising pot over high heat. Add clarified butter to pot and allow to heat to smoke point. Dredge each veal parcel in 1 cup flour seasoned with salt and pepper.
Sear parcels on medium high heat until golden brown. Remove parcels and set aside.
Add aromatics to the pan (carrot, onion, celery, and garlic) and sweat until vegetables are soft (a little color on the veg doesn’t hurt).
Dust vegetables with remaining half cup of flour to make a roux. Stir so the roux is a consistent paste, about 1 minute.
Deglaze pan with red wine and allow to thicken while stirring for another minute.
Add chicken stock stirring vigorously to avoid lumps. Add veal parcels back into the pan and cook uncovered in 350 degree oven for 1 hour.
Internal temperature of the parcels should reach at least 155 degrees. Let meat rest and serve!