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Thin slices of beef, spread with a stuffing, before being braised in a sauce.
When made with veal, they can be called 'veal birds'.
They originated in medieval times, but are now too much work for many households.
If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.