Poitrine de veau à l'Alsacienne (Breast of Veal à l'Alsacienne)

Ingredients

• Breast of veal
• Stuffing (farce)
• Sauerkraut
• Foie gras trimmings

Instructions

1. Stuff the breast of veal and braise it.
2. Halfway through the cooking, transfer it to another utensil.
3. Surround it with blanched sauerkraut mixed with trimmings of foie gras.
4. Complete the cooking gently.
5. Cut the breast into slices and dress them on the sauerkraut.