30 December 2012,08:49 by

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Smelling just the aroma of this stuffed breast veal will make you hungry. This is perfect for dinner with potato and vegetable salad along with red wine to make it more ideal. With the combination taste of omelet and ham, along with the aroma of tarragon, this dish will certainly make your day.
Serves :

Preparation Time :
30 minutes

Cooking Time :
2 hours

Preparation Method :

  • Unroll the veal and flatten out, if necessary. Remove as much fat as possible.
  • Season the eggs with salt and pepper. Pour into a non-stick omelette or small frying pan, or ordinary pan using a little oil, and make an omelette.
  • Place the open omelette on the veal; trim the sides and put the pieces on top.
  • Lay the slices of ham over the omelette, again trimming to fit the veal. Sprinkle with the tarragon.
  • Roll up the veal and tie at intervals with string.
  • Place in a roasting tin and roast in a preheated moderately hot oven for about 2 hours, basting and turning frequently.
  • Serve hot or cold.


  • 2 kg breast of veal, boned
  • 8 eggs, beaten
  • Salt
  • Freshly ground black pepper
  • 8 slices lean ham
  • 4 teaspoons chopped fresh tarragon

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