Description The free-range veal paupiettes prepared by butcher Arnaud Daval are soft and generous. The veal comes from Pascal Babel's breeding farm in Girmont-Val-d'Ajol, a few kilometers from the Val-d'Ajol butchery in the Vosges. The artisanal stuffing, prepared by the butchers, is finely seasoned sausage meat. Also called headless larks in Provence, you can cook them very easily.
Cooking In the casserole, sear then simmer for around 40 minutes.
Cut 2 pieces wrapped and tied (2x250g).
Ingredients Veal, stuffing (sausage meat) .
Origin France.
DLC 15 days.
Conservation Vacuum packed. This product can be stored in the refrigerator and can be frozen.