"Headless Larks" in Piperade Sauce

Credit: Didier Loire
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Step 1: Veal

Cut the bacon into thin slices.

Cut the noix into 12 even cutlets, and place between 2 sheets of moistened plastic wrap. Pound lightly.

Trim the cutlets into 2 1/2 inch squares, and cover each square with a slice of bacon. Place a bit of stuffing, prepared below, in the middle. Fold two opposite sides 1/3 inch over, and roll the cutlets to completely surround the stuffing. Wrap twice with string to keep them in place while cooking.

Heat some olive oil in a pot large enough to hold the veal pieces side by side. Season and sear on each side. When the veal is nice and golden brown on all sides, transfer to a stainless steel rack.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

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