Cold Milk-Fed Veal Galantine

Ingredients

• 400 g boneless lean milk-fed veal chop
• 120 g additional lean of the same veal
• 50 g fatty-and-lean ham, thick slice
• 20 g more ham as above
• 50 g mortadella
• 30 g grated Parmesan
• 20 g butter
• 1 raw chicken breast
• 1 egg

Instructions

1. Beat the veal chop to about 1 cm thick.
2. Chop and pound the 120 g lean veal with 20 g ham, Parmesan, 20 g butter, egg, salt and pepper to make the binding mixture.
3. Cut chicken breast, mortadella and ham into strips.
4. Layer the chop with the mixture and strips in three passes, then roll and tie like a salame.
5. Brown in 30 g butter, pour off fat, and finish cooking about three hours with broth added gradually.
6. Cool, slice, and serve garnished with meat aspic; serves 10-12.