Veal Breast with Spicy Farce

The breast is blanched and, after it has been well licked (drained), topped with the following farce: Some veal, possibly from the leaf or leg meat, is finely chopped with a little fat and lean from the ham and a little kidney veal, anchovies or anchovies or herring, then add chopped onions and spices and take 250g (1/2pd.) of bread, soaked and rinsed, for 1 kilo (2pd.) of minced meat. Everything is stirred thoroughly with a little wine, and the surface of the breast is covered and formed with this farce, then the farce is covered with bacon, wrapped with paper and everything is baked together in the oven. One uses a brown sauce (see structure: sauce, historical) to form to it. The jues in the frying pan is added to this sauce. Instead of filling the veal breast with this farce, you can also fill it with it.

Our tip: use bacon with a subtle smoky touch!

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