Veal or Chicken Ham and Sausage Bundle ( Feuilleton De Veau) |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 10 |
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Friends served a fabulous brunch - then shared the recipe for this wonderful combination of veal, ham and sausage roll baked in a parcel which has become one of my favorites for both brunch and buffets. It is not only delicious but looks so elegant with those lovely slices making for great presentation. Love when friends share! Chicken may be used instead of the veal. Ingredients:
1 lb roll sausage meat |
6 veal escalopes (you may use chicken breasts in place of veal scallops) |
5 slices boneless ham steaks |
4 slices streaky bacon (i usually go with 12 slices) |
4 green onions (spring onions finely chopped) |
1 tablespoon chopped chives |
4 tablespoons double cream (may use whipping cream if unavailable) |
1 egg (beaten) |
1 tablespoon brandy |
1 ounce pistachio nut |
1 teaspoon salt (or to taste) |
1/2 teaspoon of milled pepper (or to taste) |
1 teaspoon butter (enough to brush over a piece of foil to hold bundle) |
Directions:
1. In bowl break down sausage meat, add the chopped onions and chives, mix well.
2. Gradually add the double cream, brandy, pistachio nuts, salt, milled pepper and the beaten egg mixing well to assure mixture is uniform.
3. Bat out each escapole thinly - flatten veal between 2 sheets of non stick paper, try to make them the same length and width.
4. Brush piece of foil large enough to make for a cover for the bundle with butter, place 6 slices of bacon length wise and 6 up and down.
5. Place veal scallop over the bacon strips length wise, spread a little of the meat mixture over top, top with ham, more mixture, continue layering ending with veal.
6. Bring sides of bacon together, then the ends, bringing up the foil to make for a tight bundle which resembles a roast.
7. Place in roasting pan, cover with lid bake in a 325 oven for 1 3/4 hours, removing the lid after one hour.
8. When cooked remove from pan, leave in foil and refrigerate until well chilled.
9. Served on a platter with slices showing the layering makes for great presentation.
10. Serving size a quesstimate as it depends on just how many items on the brunch or buffet table.
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