Veal or Chicken Ham and Sausage Bundle ( Feuilleton De Veau)

"Friends served a fabulous brunch - then shared the recipe for this wonderful combination of veal, ham and sausage roll baked in a parcel which has become one of my favorites for both brunch and buffets. It is not only delicious but looks so elegant with those lovely slices making for great presentation. Love when friends share! Chicken may be used instead of the veal."
photo by Dotty2 photo by Dotty2
photo by Dotty2
photo by Dotty2 photo by Dotty2
photo by Dotty2 photo by Dotty2
photo by CountryLady photo by CountryLady
photo by CountryLady photo by CountryLady
Ready In:
2hrs 5mins


  • 1 lb roll sausage meat
  • 6 veal escalopes (you may use chicken breasts in place of veal scallops)
  • 5 slices boneless ham steaks
  • 4 slices streaky bacon (I usually go with 12 slices)
  • 4 green onions (spring onions finely chopped)
  • 1 tablespoon chopped chives
  • 4 tablespoons double cream (may use whipping cream if unavailable)
  • 1 egg (beaten)
  • 1 tablespoon brandy
  • 1 ounce pistachio nut
  • 1 teaspoon salt (or to taste)
  • 12 teaspoon of milled pepper (or to taste)
  • 1 teaspoon butter (enough to brush over a piece of foil to hold bundle)


  • In bowl break down sausage meat, add the chopped onions and chives, mix well.
  • Gradually add the double cream, brandy, pistachio nuts, salt, milled pepper and the beaten egg mixing well to assure mixture is uniform.
  • Bat out each escapole thinly - flatten veal between 2 sheets of non stick paper, try to make them the same length and width.
  • Brush piece of foil large enough to make for a cover for the bundle with butter, place 6 slices of bacon length wise and 6 up and down.
  • Place veal scallop over the bacon strips length wise, spread a little of the meat mixture over top, top with ham, more mixture, continue layering ending with veal.
  • Bring sides of bacon together, then the ends, bringing up the foil to make for a tight bundle which resembles a roast.
  • Place in roasting pan, cover with lid bake in a 325 oven for 1 3/4 hours, removing the lid after one hour.
  • When cooked remove from pan, leave in foil and refrigerate until well chilled.
  • Served on a platter with slices showing the layering makes for great presentation.
  • Serving size a quesstimate as it depends on just how many items on the brunch or buffet table.

Questions & Replies

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  1. Fantastic recipe Gerry. I went to the local butcher and purchased the chicken breasts and had them run the chicken through their tenderizer. They also pounded them ( no extra cost) Worked so well,saving me time and the chicken was all uniform in size. It assembled together beautifully. I could have had the ham a bit thicker but that was no problem. This recipe is a real showstopper and the flavor---delicious. A dish that I am proud to serve to guests. A real winner Gerry
  2. Had this at CountryLadys appy party and its delicious
  3. A complete winner! It was at the same Appy party that I tasted this. First I was so very impressed with the presentation and then thrilled with the taste. When I have the time and need to impress this will be on the menu! Thank you so much for posting it and thanks as well to Country Lady who prepared it for us.
  4. Delicate combination of flavours, sliced up beautifully, and excellent choice for an APPY party. I will serve this at a Mother's Day dinner for a good friend (who is a step-mother). She deserves the best, and this "bundle" is one of the best I have ever tasted. Feuilleton de Veau is an excellent appetiser. Thanks Gerry for your recipe, and thanks Country Lady for preparing and serving this delicacy. I concur with French Tart's assessment... 10 stars to be sure.
  5. I had this at Country Lady's Appy Party! Wow,yummy!


  1. A 10 star recipe!!! I do NOT deny that this is a time-consuming recipe, but the results are AMAZING and well worth the little bit of time you need to blend, roll out, stuff and cook! I made this with chicken instead of veal, as I was taking this to an elegant New Year Pot Luck Supper, and the hostess does not eat veal. I had RAVE reviews and nobody gave this recipe less than a 5, based on zaar star ratings! The hostess took photos as I forgot my camera, she said she would pass them on to me, so I will post them when I get them........although I will be making this again at Easter! Made for the 12 days of Christmas Aussie/Kiwi recipe swap - a REAL keeper of a recipe and cooking as it should be when you have time! Merci Gerry! FT:-)


<p>I live in Saskatchewan where hospitality and food go hand in hand. Community suppers, Beef Pit Barbecues, Church suppers, potlucks, tea and bake sales, booths at the curling and hockey rinks in winter, the ball games in summer. What is truly the spirit of Saskatchewan is that these events are for most part the efforts of community volunteers sharing their time as well as their best make and takes. Small communities along with the larger centres across the province are well known for their turkey suppers, cabbage rolls, perogies and overflowing dessert tables. Homemade of course! <br /> <br />I love preparing meals for my family and friends and in the sharing of good recipes be they mine or that of another. My posted recipes are recipes that are family favorites. My reviews here on Zaar allow that I have been most fortunate in the choosing of the recipes I have made. Without doubt we all love those over the top desserts and dishes to serve on special occasions and for those fives are a given. For me equally important are the recipes used in the daily meal preparation. Recipes enjoyed by my family be it a simple soup, salad or casserole are right up there with the 'over the tops' and share equal billing. Yes five star ratings ... if my family enjoyed, I would serve to invited guests, take to a pot luck, coffee hour or bake sale. <br /></p> <p>Aside from cooking and baking I admit that my interest in gardening exceeds that of the norm. I collect cookbooks, my favorites being the community and church cookbooks that have everyone sharing their favorite recipes. Enjoy yard sales on occasion but tend to keep my hands in my pockets, cannot completely resist when it comes to the glassware, baskets and of course cookbooks. I take great pleasure in reading with non fiction being my first choice when it comes to the choosing.</p>
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