Recipe: Stuffed Veal Spleen

Name: Rate de veau farcie
Prep time: 10 min
Cook time: 90 min
Total time: 100 min
Yield: 4 portions
Ingredients: Rate de veau farcie pour 4 personnes :1 Belle rate de veau ouverte au ¾ et creusée un peu300 g de viandes hachées veau et bœuf3 gousses d'ail dégermées écrasées et hachées1 petite botte de persil simple nettoyé et haché200 g de pain trempé dans du lait(ou pain de mie) essoré2 œufs2 carottes coupées en gros dés, un gros oignon pareil, un peu de fleur de thym et quelques olivessel, poivre du moulin,cuminhuile d'olives

By chef patrick ★ ★ ★ ★ ★ 5/5 (2 reviews) Meat

Prep 10 min

Cook 90 min

Total 1h40

Servings 4 serv.

I already know that by posting this recipe, I'll ruffle a few feathers (smiles) but this is how I love it so just try it once and tell me

Ingredients for 4 servings

Stuffed veal spleen for 4 people:

1 beautiful veal spleen opened 3/4 of the way and scooped out a bit
300 g of ground veal and beef meat
3 cloves of garlic, degemmed, crushed and chopped
1 small bunch of flat parsley, cleaned and chopped
200 g of bread soaked in milk (or sandwich bread) squeezed dry
2 eggs
2 carrots cut into large dice, 1 large onion the same way, a little thyme flowers and a few olives
salt, ground pepper, cumin
olive oil

Step-by-step directions

1- Preheat your oven to 180° (th6)

2- In a bowl, place your ground meat, make a small hole in the center, pour in the 2 eggs, salt, pepper and a good dash of cumin, mix well then add the bread soaked in milk, the garlic and chopped parsley.

3- On your cutting board, place your opened spleen, salt and pepper it then place the stuffing inside, close and tie with 3 knots (2 at each end and one in the center)

4- Place in a casserole dish, arrange the diced carrots, onions and olives around it, a little thyme flowers, salt and a pinch of cumin, a spoonful of olive oil and 1 small glass of water, covered.

5- Cook for 1 hour 30 minutes

6- You can eat this stuffed spleen hot, sliced, with the cooked vegetables around it. But also sliced cold and browned in a pan with the small vegetables served as a salad in a small bowl.

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