Longe rôtie à l'Anglaise (Roast Loin of Veal, English Style)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- loin or shoulder of veal
- Veal Stuffing
- bacon
- breadcrumbs
Instructions
- Stuff the loin or shoulder of veal with Veal Stuffing.
- Roast it.
- Accompany it with bacon or boiled ham, sprinkled with a little breadcrumb.