Stuffed Veal Ears

Stuffed Veal Ears

Stuffed Veal Ears

Mushrooms, chicken and béchamel sauce: the perfect stuffing for veal ears, in this delicious French offal recipe

March 30, 2012

Cuisine

serves for

4

total time

1 HR 40 MIN

ingredients

Veal ears
4, cleaned
Light broth
1,5 l
Chicken
200 g breast, roasted and sliced
Ham
250 g, sliced
Mushrooms
150 g, sautéed in butter
Béchamel sauce
30 ml
Bread crumbs
60 g
butter
60 g, melted
salt
To taste
Pepper
To taste

Preparation

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.

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