"Headless Larks" in Piperade Sauce
- 21 ounces veal noix (600 g)
- 7 ounces bacon (200 g)
- cooking olive oil
- seasoning olive oil
- fleur de sel
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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