Sliced and stuffed roast of veal (Veau en feuilletons) from Mastering the Art of French Cooking, Volume Two by Julia Child and Simone Beck

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Chopped broccoli, simmered in cream (Brocoli étuvés à la crème); Mashed potato mixture for borders and other decorations (Pommes duchesse)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute beef stock or chicken and beef bouillons for veal stock, scallions for shallots, cheesecloth for caul fat, dried tarragon for tarragon, pork fat or cooking oil for goose fat, and dry Port wine or Cognac for Madeira wine. See recipe for variation baked in a pastry crust.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.