Ingredients
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1 lb roll sausage meat
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6 veal escalopes (you may use chicken breasts in place of veal scallops)
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4 slices streaky bacon (I usually go with 12 slices)
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4 green onions (spring onions finely chopped)
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1 tablespoon chopped chives
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4 tablespoons double cream (may use whipping cream if unavailable)
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1 tablespoon brandy
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1 ounce pistachio nut
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1 teaspoon salt (or to taste)
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1/2 teaspoon of milled pepper (or to taste)
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1 teaspoon butter (enough to brush over a piece of foil to hold bundle)
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1 egg (beaten)
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5 slices boneless ham steaks
Instructions
- In bowl break down sausage meat, add the chopped onions and chives, mix well.
- Gradually add the double cream, brandy, pistachio nuts, salt, milled pepper and the beaten egg mixing well to assure mixture is uniform.
- Bat out each escapole thinly - flatten veal between 2 sheets of non stick paper, try to make them the same length and width.
- Brush piece of foil large enough to make for a cover for the bundle with butter, place 6 slices of bacon length wise and 6 up and down.
- Place veal scallop over the bacon strips length wise, spread a little of the meat mixture over top, top with ham, more mixture, continue layering ending with veal.
- Bring sides of bacon together, then the ends, bringing up the foil to make for a tight bundle which resembles a roast.
- Place in roasting pan, cover with lid bake in a 325 oven for 1 3/4 hours, removing the lid after one hour.
- When cooked remove from pan, leave in foil and refrigerate until well chilled.
- Served on a platter with slices showing the layering makes for great presentation.
- Serving size a quesstimate as it depends on just how many items on the brunch or buffet table.