This is a quite simple recipe However, if your veal isn’t of the best quality, you will be eating shoe leather.
Ask your butcher to give you the best quality escalope of veal. If he offers you something else, do not use it for this recipe.
The escalopes should be very thin but should not be beaten.
En Papillote, is your actual French for in paper.
Ingredients:
- 10 thin escalope of veal
- 8 oz Chopped mushroom
- 16 oz fresh breadcrumbs
- 8 Tomatoes skinned and diced
- Mixed herbs
- 4 slices smoked meat
- 6 oz Margarine melted
Method:
- Pre heat the oven.
- Mix the mushrooms, breadcrumbs, tomatoes, diced smoked meats & the herbs together.
- Bind the mixture with the melted margarine.
- Place the stuffing on one half of each escalope and fold the other half over,
- Wrap each escalope in foil coated with margarine and seasoning.
- Twist the ends to secure it and bake at 375f for 40 mins.
Malcolm Green comes from three generations of caterers and has spent his life running kosher hotels, catering companies, destination weddings, and more than 70 glatt-kosher cruises around the world. Having absorbed global cuisines throughout his travels, he brings that experience into every menu he creates. Today, he oversees our kosher menu planning and food logistics, with all meals freshly prepared in our onboard kosher kitchens.
