- 6
Ingredients
- bouquet garni:
- 4 ounces black morels
- 1 cup heavy cream
- 7 ounces Farce à Gratin
- 3 shallots, finely chopped
- 1/2 pound fresh or canned foie gras
- 4 ounces sliced bacon, blanched
- 8 tablespoons sweet butter
- 1 medium onion, finely chopped
- 2 carrots, finely chopped
- 2 cups dry white wine
- 4 cups Brown Stock
- 2 medium tomatoes, peeled, seeded and chopped
- salt
- freshly ground
- pepper
- 1 bay leaf
- sprig or ¼ teaspoon thyme
- 2 or 3 sprigs parsley
Preparation
Step 1
Remove the bone from the veal and pound the meat until it is flat, or have the butcher do it. Close the hole left by the bone by sewing the meat up.
Cook the morels in 1/3 cup of the cream for a few minutes. Use either canned or presoaked dried morels.
Mix the Farce à Gratin and the shallots and spread over the veal. Cover with the morels and put the foie gras in the center. Roll up like a jelly roll. Tie securely.
Lard the veal with the bacon, cut into ½-inch strips. Heat the butter in a frying pan and brown the veal all over. Pour the butter into a large, heavy casserole. Add the onion and carrots and the veal roast. Pour in the wine and stock, add the tomatoes, salt, pepper, bay leaf, thyme and parsley. Cover and cook in a 325° oven for about 2 1/2 hours, or until tender. Remove the veal to a serving platter and keep warm.
Reduce the cooking liquid, on top of the stove until it has a smooth, glossy appearance. Strain it through a fine sieve, rinse the casserole, return the sauce to it with the rest of the cream. Heat through, but do not let it boil.
Cut the veal into 1/2-inch slices, cover with a little sauce and serve the rest of the sauce separately.
Serve with leaf spinach and creamed morels.