The stuffing based on a mixture of mushrooms and fine herbs is particularly suitable for veal, which makes it possible to avoid bread soaked in milk, which is much more bland.
Difficulty:[usr 2]
Ask the butcher to debone and open the veal breast so that you can stuff it easily. Salt and pepper it. Clean the mushrooms, avoiding over-washing them if possible, and coarsely chop them. Lemon them. Peel and chop the shallots very finely.
Heat 30 g of butter in a saucepan, add the shallots and stir over the heat for 5 minutes. Add the mushrooms and sauté them quickly. Add salt and pepper. Add 2 tablespoons of chopped parsley and as much cream. Mix thoroughly and remove from heat.
Spread the boneless veal breast on the work surface. Arrange the slices of ham on top, overlapping them, then pour the minced mushrooms, adding a good handful of mixed herbs. Roll up the veal breast, tucking in the sides at each end and tie it into a ballottine. You can also sew both ends to prevent the stuffing from coming out. The stuffed breast should not be packed too tightly, as the stuffing tends to swell while cooking.
Melt the rest of the butter in a saucepan. Place the stuffed veal breast on it and brown it by turning it several times. Pour in the white wine and add the bouquet garni. Cover and simmer for 1 hour.
Remove the stuffed veal breast from the casserole. Remove the bouquet garni and add the rest of the crème fraîche to the cooking juices to bind. Whisk well and adjust the seasoning. Cut the meat into thick slices and serve on hot plates.
Offer the sauce on the side, with peas with carrots or fresh pasta as a garnish.
Recommended drink:Riesling.
Source:Les Cuisines Régionales de France. Alsace. Editions du Fanal.
