CookEat Recipe
Braised Veal Ballotine with Sorrel Purée
Rolled veal breast filled with pork sausage, gently braised and served with strained gravy and sorrel purée.
Method
Steps
Step 1
Preheat the oven to 325°F. Have a butcher remove the bones from one small whole veal breast. Season it all over with one teaspoon of salt and half a teaspoon of ground white pepper.
Step 2
Remove the skins from three fresh raw pork country sausages. Mix their meat for one minute with one tablespoon of finely chopped shallot, half a teaspoon of chopped parsley, one whole raw egg, one saltspoon of grated nutmeg, half a gill of cream and one ounce of plain dry breadcrumbs. Spread evenly inside the veal breast, roll it up and tie firmly along its length.
Step 3
Heat three tablespoons of melted lard in a hob-and-oven-safe braising pan. Brown the roll on the hob until nicely golden. Arrange the prepared raw mirepoix around it.
Step 4
Measure two gills of finished demi-glace, then loosen that measured portion with a little hot finished stock from the linked White Broth, made with veal and aromatics without the optional beef or poultry additions. If the demi-glace was refrigerated or has been completely thawed, bring this loosened portion to a full rolling boil, stirring, and check that it reaches 74°C. Add it to the pan with one pint of hot water, one gill of claret and two and a half gills of finished tomato sauce. Add the remaining one teaspoon of salt and half a teaspoon of white pepper.
Step 5
Cover the pan, bring to a boil and transfer to the oven for about one hour and a quarter. Continue as needed until the veal is fork-tender and reaches 71°C, the centre of the pork-and-egg stuffing reaches 74°C and the raw pork in the mirepoix is cooked through to 71°C.
Step 6
Remove the string and put the whole roll on a hot dish. Skim the fat from the actual pan gravy and boil briskly until reduced to about half a pint. Pass through a fine strainer over the veal. Arrange hot finished sorrel purée on both sides and serve promptly.
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