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Mushrooms, chicken and béchamel sauce: the perfect stuffing for veal ears, in this delicious French offal recipe
- Preparation time
- Cooking time
- Recipe category Main course
- Recipe yield 4
- Recipe cuisine French
Boil the ears in the broth for 90 minutes, then drain and dry them.
Slice the mushrooms and mix them with the ham and the chicken and stir in the béchamel.
Adjust salt and pepper.
Stuff the ears, cover them in bread crumbs, then dip into butter.
Bake in a 180°C oven for 40 minutes until golden.