French Bread Farci

Bon Appetit Nov 1978, Davidson menu

French Bread Farci

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  • Prep Time


  • Total Time


  • Servings



  • 14

    ox pkg French rolls (12 per package)

  • cup water

  • ½

    cup minced parsley

  • ¼

    cup Dijon mustard

  • 2

    eggs, lighlty beaten

  • ½

    tsp oregano

  • ½

    tsp freshly ground pepper

  • 1

    lb bulk sausage

  • 1

    lb ground beef

  • 1

    medium onion, chopped

  • 6

    tblsp butter

  • 1

    garlic clove, minced


Halve rolls lengthwise. Using for or fingers carefully remove soft centers, leaving shells about 1/4 inch thick. Let centers dry a bit. Place dried bread in batches in blender or food processor (or simply use hands), and reduce to finer consistency. Transfer to meiudm bowl and add water, parsley, mustard, eggs, oregano and pepper. Preheat oven to 400 F. Brown sausage, beef and onion in large skillet over medium-high heat until sausage is cooked through. Drain well. Combine meat and crumb mixtures, blending thoroughly. Divide equally among rolls, packing slightly, and place on ungreased baking sheet. Melt butter in small saucepan; stir in garlic. Brush over filling and edges of bread. Bake 10-15 minutes, or until hot and browned. Serve immediately, whole or halved. Shells may be filled with meat mixture and refrigerated overnight, or they may be frozen before baking. Brush with garlic butter just before reheating, allowing about 5-10 minutes longer for frozen rolls.


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