| Hungary; Veal Rollatine | Foreign Cookery |
|
1 lb. moshrooms
3 tbsp.unsalted butter 3 tbsp. olive oil 2 tbsp. flour 1 tsp. salt 1/2 tsp. fresh ground pepper 8 to 12 very thin veal escalops 1/2 cup finely chopped onion 1/2 cup chopped fresh parsley |
4 tbsp.unsalted butter
4 tbsp. olive oil salt 1 tbsp. paprika 1 cup heavy cream cooked noodles fresh chopped parsley buttered bread crumbs |
Chop the mushrooms and stems very fine. Melt butter and oil in a heated skillet. Saute mushrooms 5 minutes or until most of the liquid evaporates. Stir in flour, salt, pepper and continue cooking until the mushrooms are almost a paste. Spread the escalops with mushroom paste. To each add 1 tsp. chopped onion and 1 tsp. chopped parsley. Roll firmly and tie with string.
Heat butter and oil in a skillet. Brown the rolls in the hot butter & oil,rolling them about to assure even brownness. Season with salt and paprika. Pour heavy cream over; cover and simmer for 10 minutes. Turn the rolls several times as they are cooking.
Arrange on a bed of buttered noodles If you wish you may thicken the sauce with a small ball of butter-flour blended together, stirred in and cooked until thickened and smooth. Taste sauce for seasoning and pour over rolls.
Garnish with chopped parsley and buttered crumbs.
Serves 4.