Falette auvergnate

Name: Falette auvergnate
Total time: 150 min
Yield: Serves 6
Cuisine: Auvergne
Ingredients: 1.2 kg (2⅔ lb) boneless veal breast; 500 g (1 lb) Swiss chard leaves; 200 g (7 oz) pork sausage meat; 100 g (3½ oz) cured ham; 2 whole eggs; 2 onions; 400 ml (1⅔ cups) dry white wine; 1 bouquet garni; 1 tsp freshly ground pepper

Auvergne falette, stuffed veal breast

⏱ 150 minServes 6Hard480 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients6 servings

1.2 kg (2.6 lb)boneless veal breast
500 g (18 oz)Swiss chard leaves
200 g (7 oz)pork sausage meat
100 g (3½ oz)cured ham
2whole eggs
2onions
400 ml (1⅔ cups)dry white wine
1bouquet garni
1 tspfreshly ground pepper

1.2 kg (2.6 lb) boneless veal breast
500 g (18 oz) Swiss chard leaves
200 g (7 oz) pork sausage meat
100 g (3½ oz) cured ham
2 whole eggs
2 onions
400 ml (1⅔ cups) dry white wine
1 bouquet garni
1 tsp freshly ground pepper

Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large cast-iron Dutch oven, 30 cm (12 in)

1 bowl (3 L / 3 qt)

1 roll kitchen twine

1 trussing needle

03 — Method

Wash the chard leaves, remove the thick ribs, blanch 3 min in salted boiling water, then squeeze out all the water.
Chop the squeezed chard and mix in the bowl with the sausage meat, diced cured ham and eggs, then pepper generously.
Lay the boned veal breast flat, spread the stuffing over it, then roll up tightly to enclose the filling.
Tie the falette carefully so it keeps its shape, then brown on all sides in the cast-iron Dutch oven with a little fat over medium heat.
Add the sliced onions around it, pour in the dry white wine and hot water to come halfway up, add the bouquet garni, cover and simmer 2 hours over low heat.
Check the meat is tender, remove the string, slice thickly and spoon over the reduced cooking juices. Serve hot with lentils.