Paupiette de veau au foie gras

6 thin filet of veal

40 gram foie gras

3 sliced of ham, dice

30 gram minced cepes or other mushroom

2 basil leaves minced with a bit of parsley

2 eggs

half cup of sour cream

3 tablespoon of bread crumble

4 tablespoon of flour

salt & pepper

How to make :

1. Mix the foie gras, ham, 1 egg, sour cream, herbs & salt & pepper together
2. Open the filet and put a bit of the mixture on top of it and roll it inside the cling paper
3. Steam for about 15 minutes
4. Batter the egg remaining, put the roll meat inside, and put in the flour & at the end put in the bread crumbs
5. Fry in a 20 gram of hot butter for about 2 minutes each side
6. Serve with fries or stir fry potatoes