This mushroom and fine herb stuffing pairs perfectly with veal, offering a flavorful alternative to traditional bread-based fillings.
Difficulty: Medium
Have your butcher debone and butterfly the veal breast for easy stuffing. Season generously with salt and pepper. Clean the mushrooms without over-washing, then coarsely chop and toss with lemon juice. Peel and finely mince the shallots.
Melt 30 g butter in a saucepan over medium heat. Add shallots and cook for 5 minutes until softened. Add mushrooms, season with salt and pepper, and sauté quickly. Stir in 2 tablespoons chopped parsley and an equal amount of cream. Mix well and set aside.
Lay the veal breast flat on your work surface. Overlap ham slices on top, then spread with the mushroom mixture and a generous handful of mixed herbs. Roll tightly, tucking in the sides, and tie securely like a ballottine. Sew ends if needed to contain the stuffing, but avoid overpacking as it expands during cooking.
Melt remaining butter in a Dutch oven. Brown the stuffed veal on all sides. Deglaze with white wine, add bouquet garni, cover, and simmer for 1 hour.
Remove veal and bouquet garni. Stir remaining cream into the juices to make a sauce, whisk until smooth, and adjust seasoning. Slice veal thickly and serve hot with sauce on the side, alongside peas and carrots or fresh pasta.
Recommended wine: Riesling.
Source: Les Cuisines Régionales de France. Alsace. Editions du Fanal.
