A classic veal dish from Normandy, just like our grandmothers used to make
La Chaiseronne is one of Normandy's best-known butchers, whose recipes respect the traditions of the region as well as the provenance of their ingredients.
These veal parcels are prepared as they have been for centuries, using only veal reared and butchered in Normandy. Richly flavoured, they are stuffed with sausage meat and prepared with fresh vegetables and a white wine and cream sauce.
An absolutely classic French dish, delicious served with fresh pasta or steamed green beans.