Veal Stuffing (for Veal and Pork)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- chopped beef fat — equal part
- breadcrumb passed through a sieve — equal part
- chopped parsley — equal part
- salt
- pepper
- nutmeg
- 3 small eggs
Instructions
- Combine equal parts of chopped beef fat, sieved breadcrumb and chopped parsley.
- Season with salt and pepper as for an ordinary forcemeat, going a little heavy on the nutmeg.
- Bind with 3 small eggs per kilo of mixture.