Stuffed Veal Ears
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Mushrooms, chicken and béchamel sauce: the perfect stuffing for veal ears, in this delicious French offal recipe
30 March, 2012
ingredients
Veal ears
4, cleaned
Stock
1,5 l
Chicken
200 g breast, roasted and sliced
Ham
250 g, sliced
Mushrooms
150 g, sautéed in butter
Bechamel sauce
30 ml
Breadcrumbs
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.
