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

Recipe by Gerry
READY IN: 2hrs 5mins




  • 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.