Veal meatloaf in cognac
Instructions
Mix the minced meat with a wet bun crumbs and squeezed and chopped parsley.
Spread the mixture over the steak, season and roll it up in a pan with butter and a little oil.
Add salt and pepper.
Cover and bake at 175 degrees an hour and a half.
Dilute cooking with cream; just boil pour the cognac, stir and pour over the meat, cut into slices.
Ingredients and dosing for 4 persons
- 1 slice large of veal (slices 600 g)
- 200 g of pork rillette
- Breadcrumbs
- Parsley
- 2 tablespoons of cognac
- 1/2 cup of cream
- 40 g of butter
- Olive oil
- Salt
- Pepper