This is a wonderfully rich meat dish and is ideal for a dinner party. Serve Noce de Vitello Farcito (noh-chay dee vee- tell-oh fahr-see-toh) with steamed broccoli, petits pois and new potatoes. If you like, the cooking juices may be used as the base for a sauce. Pour off the fat from the tin, leaving behind the sediment. Add
2 tablespoons of flour and stir to make a smooth paste. Stir in a mixture of
6 fluid ounces of water and
6 fluid ounces of Marsala. Place the tin over moderate heat and, stirring constantly with a wooden spoon, bring the sauce to the boil. Add more liquid, if necessary, to make a coating sauce. Strain the sauce into a warmed sauceboat and serve.2 lb. large veal escalopes juice of j lemon
3 fl. oz. olive oil
8 oz. chicken, boned, skinned and cut into strips
2 oz. calf’s liver, cut into strips
2 oz. cooked tongue, cut into strips
3 oz. cooked ham, cut into strips
1 medium-sized cooking apple, peeled, cored and grated
4 fl. oz. Marsala
2 egg yolks
1 teaspoon salt
1 teaspoon black pepper
4 oz. French beans, trimmed, blanched and drained
First make the stuffing. In a medium-sized mixing bowl, combine the chicken, liver, tongue, ham and apple. Pour over the Marsala and set aside to soak for 15 minutes at room temperature.
Drain the meats and apple in a colander and return them to the bowl. Add the egg yolks and half the salt and pepper and beat the mixture with a wooden spoon until it is well combined. Set aside.
Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).
Lay the escalopes out on a board, overlapping the edges of the escalopes slightly, to make a 12-inch square. Using a meat mallet or your clenched fist, beat the overlapping edges together to form a slight seal. Sprinkle over the remaining salt and pepper and the lemon juice and rub the seasonings in with your fingertips.
Place one-third of the stuffing in the middle of the meat. Cover with half the French beans and cover these with another third of the stuffing. Place the remaining French beans on the stuffing and cover with the remaining stuffing.
Fold the top and bottom sides of the escalope square over the stuffing so that they just meet. Turn in the sides to make a neat parcel. Tie the meat with string in four or five places along its length and twice around its width.
Place the meat in a roasting tin. Pour over the oil and place the tin in the oven.
Roast the meat for 1 hour or until a skewer inserted into the centre passes easily through the stuffing.
Remove the tin from the oven. Remove the meat from the tin and place it on a heated serving dish. Remove and discard the string.