Veal Packages In Lemon Sauce

Veal Packages In Lemon Sauce

From the cookbook, Flavors of Provence, by Clare Ferguson. Our daughter Barbara is usually good for having one new cookbook or one I previously started paging through when we last visited. She knows that will keep her mother busy for hours. This recipe intrigued me enough to blog it for future reference and use. The recipe for the savory butter is included in this recipe.

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Ingredients:

4 veal escalopes, about 2 lbs. total weight

10 oz. lean veal cubed

10 oz. ground pork

6 Tablespoons heavy cream or creme fraiche

juice and grated peel of 1 lemon

1 handful of fresh herbs, including chevril, parsley, tarragon, and chives, if possible

2 garlic cloves chopped

1 teaspoon black peppercorns

1 teaspoon sea salt crystals

5 tablespoons unsalted butter

2 teaspoons anchovy paste

1 Tablespoon extra virgin olive oil

1/4 cup concentrated chicken or pork boullion

baby asparagus, green beans, or broccoli, to serve

16 toothpicks

100% cotton string, for shaping.

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Directions:

Place the escalopes, on at a time, between two sheets of plastic wrap and roll gently into a circular shape with a rolling pin until very thin indeed. Carefully peel off the plastic wrap and cut each escalope in half.

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Put the cubed veal, ground pork, heavy cream or creme fraiche, half the lemon peel, and half the herbs, scissor sniped, into a food processor. Pulse briefly to create an evenly mixed stuffing. Do not over process.

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Put the garlic, peppercorns, and salt into a mortar and pound to a fine grit. Sprinkle half of this into the stuffing and pulse again briefly.

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Mix the other half of the garlic mixture with most of the remaining herbs, (scissor snipped), the butter and anchovy paste. Shape into a log, wrap in foil, and fast freeze it until set. Transfer to the refrigerator until needed.

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Spoon a mound of stuffing onto each of the eight escalope pieces. Wrap the meat around the stuffing to form a ball, and secure using two toothpicks. (This becomes the bottom after tied so securely wrap!)

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Turn the packages right side up. Criss-cross the twine around them twice more, keeping the shape plump, and knot carefully. Discard the toothpicks.

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Heat the oil over a medium heat in a heavy based skillet, them brown the packages for 3 minutes on each side. Pour in the lemon juice and boullion, add 2/3 cup of water, and bring to a lively simmer. Reduce to a gentle simmer, then cover with a lid and or foil and cook for 18 to 20 minutes. Check that they are cooked through.

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Slice the savory butter into 8 disks and put 1 disk on each package just befor serving. Scatter the remaining lemon peel shreds and garnish with the remaining herbs. Serve delicate green vegetables on the side.

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To pair with wine: Chateauneuf-du-Pape red or white: a good Chablis or other white Burgundy, or a cool climate Chardonnay from Russian River, California or from Casablance Valley, Chile.