Please don't fuss at me for the ground veal. We buy from a FREE RANGE butcher in Le Marché de Saint-Denis outside Paris, France. We get this about four times per year, no more. This was 300 grams of freshly ground veal, and it made 6 meals. Cost? 2 euros for the meat. If you want to experiment with chapelure, I can get it for you cheaply and ship it anywhere in the world. I use other extenders more readily, but oatmeal is not always that easy to find in France, and I had just run out of it. Chapelure is full of processed things and not really very good for you, but they use it for fine breading here, and yes, it does contain hazelnuts, so beware if you have allergies. The thing which made this recipe work was celery. Actually very costly in France, we only buy it six or seven times per year. I like it dirty -- I know then that it really came out of the ground. I rinse it well and process the tops, also, which are very bitter but I tend to keep them separate and use them more for soup flavoring. If you want any of these spices and things, contact me at cutecatfaith.com. I just double the price of the item and the postage, and can also mail it insured and registered! It has already been packaged so is legal to send around. I can even send paté but these must be in tins, which are less good than patés in glass or in a ceramic tureen. If you set them out for 15 minutes before using them and let them breathe, some can be very nice. Quatre épices is a standard in French cooking ...
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