Ingredients for Veal Or Chicken Ham And Sausage Bundle Feuilleton De Veau
- 1 lb sausage meat
- Veal Escalopes
- Ham Steaks
- Streaky Bacon
- Green Onions
- 2 tablespoons chopped chives
- 1/2 cup double cream
- Egg
- 2 tablespoons brandy
- Pistachio Nut
- 1 teaspoon salt
- Pepper
- Butter
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How to Make Veal Or Chicken Ham And Sausage Bundle Feuilleton De Veau
- In a bowl, combine 1 lb sausage meat, 1/2 cup finely chopped onion, and 2 tablespoons chopped chives. Mix well.
- Gradually add 1/2 cup double cream, 2 tablespoons brandy, 1/4 cup chopped pistachios, 1 teaspoon salt, 1/2 teaspoon freshly milled black pepper, and 1 large beaten egg. Mix until thoroughly combined.
- Gently pound each veal scallop (or chicken breast) to 1/4 inch thickness between two sheets of non-stick paper. Aim for consistent size and shape.
- Lightly butter a large sheet of aluminum foil. Arrange 6 slices of bacon lengthwise and 6 slices crosswise on the foil, creating a lattice.
- Place a veal scallop on top of the bacon. Spread a thin layer of the sausage mixture over the veal. Top with 2-3 slices of ham, more sausage mixture, and repeat layers, ending with a veal scallop.
- Carefully bring the sides and ends of the bacon together, then tightly wrap the foil to create a sealed bundle resembling a roast.
- Place the bundle in a roasting pan, cover, and bake in a 325°F (160°C) oven for 1 hour. Remove the lid and bake for an additional 45 minutes.
- Once cooked, remove from the oven and let cool slightly in the foil. Refrigerate until well chilled before slicing.
- To serve, slice the bundle to reveal the beautiful layers. Arrange on a platter for a stunning presentation.
- Serving size will vary depending on the number of dishes at your brunch or buffet.
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
1g
Fat
56g
Carbs
0g
