Name: Veal Parcels in White Wine Sauce
Prep time: 40 min
Cook time: 1 h 15 min
Total time: 1 h 55 min
Yield: Serves 6
Cuisine: French
Ingredients: 60 g minced pork; 500 ml white wine; 2 tbsp olive oil; sea salt; 600 g new potatoes, peeled; 2 cloves of garlic, crushed, peeled and chopped; a small bunch of sage, chopped; 30 g breadcrumbs; 1 red onion, diced; 6 thin veal escalopes; 25 g butter; 3 red onions, peeled and cut in half; a small bunch of flat-leaf parsley, chopped; 100 g mushrooms, chopped; 6 small carrots, peeled; 25 g flour; freshly ground black pepper

Preparation info

Serves
6

Difficulty
Easy
Ready in
1 hr 55

Appears in

The French Kitchen

By Joanne Harris and Fran Warde

Published 2002

About

The secret of this dish is in the cooking time: the longer you cook it, the better it gets, and if you make it the night before, the flavours will marry and intensify overnight, making a richer and tastier sauce.

Ingredients

For the filling

2 tbsp olive oil
100 g mushrooms, chopped
1

Europe
France
Main course
Mediterranean

Method

Heat the oven to 180°C/gas 4.

Make the filling for the veal parcels: heat the olive oil in a frying pan, and sauté the mushrooms and the diced onion for 5 minutes. Add the pork, garlic, parsley, sage and seasoning, mix well and

Become a Premium Member to access this recipe

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

For the filling

Method

Part of