30 December 2012,07:40 by

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Minced veal with green peppercorns usually cooked for not more than one hour. It is usually prepare by cooking veal, broad beans, sweet corn, parsley and peppercorns. This dish also loaded with vinegar and honey.
Serves :

Preparation Time :
30 minutes

Cooking Time :
40 minutes

Preparation Method :

  • Heat the oil in a pan. Gently fry the onion, diced red pepper and garlic until cooked but not brown.
  • Stir in the veal, broad beans, sweet corn, parsley and peppercorns. Season well with salt and pepper.
  • Fry for 4 minutes, stirring well. Cook the Chinese leaves in a steamer over the boiling stock for 20 seconds or until just limp.
  • Divide the mixture between the 8 leaves and wrap up tightly. Lay side by side in the steamer.
  • Season the outside of the leaves with salt and pepper.
  • Cover with a tight-fitting lid and steam over the stock for 10 minutes.
  • Arrange 2 lettuce parcels on each plate. Keep warm.
  • Reduce the veal or chicken stock until rich and syrupy. Stir in the vinegar, green peppercorns and honey.
  • Taste and adjust seasoning if necessary. Pour over the parcels and serve.
  • Serve hot.


  • 2 tablespoon Cooking oil
  • 2 small onion, peeled and finely chopped
  • 1 red pepper, peeled, deseeded and diced
  • 4 cloves garlic, peeled and crushed
  • 500 grams lean pie veal, minced
  • 150 grams shelled broad beans, finely chopped
  • 100 grams fresh or frozen sweet corn
  • 2 tablespoon chopped parsley
  • 2 teaspoon well-rinsed green peppercorns
  • Salt
  • Freshly ground black pepper
  • 15 large Chinese lettuce leaves


  • 500 ml boiling veal or chicken stock
  • 4 tablespoons white wine vinegar with green peppercorns
  • 2 teaspoon well-rinsed green peppercorns
  • 2 teaspoon honey

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