Noix de Veau Farcie from The Robert Carrier Cookbook by Robert Carrier
Season veal with salt, freshly ground black pepper and crushed rosemary. Spread meat with softened butter and roast it in a moderate oven (375°F-M4) for about 1
Ingredients
- salt and freshly ground black pepper
- 1 noix de veau (topside of leg), trimmed of fat and tied
- crushed rosemary
- 8 button mushroom caps, sliced
- softened butter
- 4 tablespoons freshly grated parmesan
- ¾ pint suprême sauce
- thin slices of white truffle
- 4 thin slices pâté de pois gras, diced
- melted butter
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