Épaule de Veau Farcie (Stuffed Shoulder of Veal), with Épaule de Veau Farcie à l'Anglaise

Ingredients

• For the stuffed shoulder of veal:
• Shoulder of veal
• Fine sausage meat (half the forcemeat)
• Gratin forcemeat (one quarter)
• Ordinary veal forcemeat (one quarter)
• 25 grammes raw mushrooms
• 2 pinches parsley
• 1 pinch chives
• Any vegetable purée
• Braising juices
• For the version à l'Anglaise:
• Shoulder of veal
• Beef or veal kidney
• Veal fat or udder
• Crumb of bread soaked in milk and pressed out (one third)
• 2 eggs
• A piece of boiled bacon
• Braising liquor

Instructions

1. Bone the shoulder, beat the flesh of the inside and season it.
2. Make a forcemeat of half fine sausage meat, one quarter gratin forcemeat and one quarter ordinary veal forcemeat, adding 25 grammes of raw chopped mushrooms, two pinches of chopped parsley and a pinch of chopped chives.
3. Spread this forcemeat over the surface in a layer.
4. Roll and tie the shoulder, then braise it by the ordinary method.
5. Send at the same time any vegetable purée, or a farinaceous dish, and the braising juices, skimmed of fat, in a sauceboat.
6. For the version à l'Anglaise: bone and season the shoulder, and stuff it with a mixture of one third chopped beef or veal kidney, one third chopped veal fat or udder and one third crumb of bread soaked in milk and pressed out, with 2 eggs to the kilo and the ordinary seasoning.
7. Roll and tie the shoulder firmly, then roast or braise it.
8. Serve with a piece of boiled bacon, and with the braising liquor or ordinary gravy according to how the shoulder was cooked.