| Veal Birds | Meats |
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4 lbs veal cutlets cut into indivual escalops
salt & pepper,thyme, garlic powder and paprika 1 lb. fresh mushrooms & stems,chopped fine 4 tbsp. butter 4 tbsp. olive oil 1 cup soft bread crumbs 2 tbsp each of chopped onion,shallots and parsley |
2 tbsp. olives,finely chopped
2 tbsp. sweet & sour gherkins, finely chopped garlic 1 cup rich brown sauce(made from veal bones) 2 tbsp. sour cream slivered and toasted almonds |
Separate veal into escalops(reserve leftover parts) Pound thin with wooden mallot between 2 sheets of wax paper. Sprinkle with salt & pepper and a little garlic powder,thyme and paprika. Heat butter and olive oil in fry pan to 350F.Saute mushrooms,onions and shallots for 3 minutes. Add bread crumbs,parsley and fry another 2 min. or until lightly brown. Remove from heat and mix in gherkins and olives.
Lay veal on a wet table and put a heaping tbsp. of the mixture on top and roll up. Fold ends to close in stuffing and tie up the rolls with string. Brush with melted butter,roll in flour. Heat 2 or 3 tbsp. butter and oil in the skillet and brown the birds on all sides. Then arrange in a casserole first rubbed with garlic and then with butter. Meanwhile, make 2 cups brown sauce from the veal bones.
(see recipe for the sauce)
Remove string from birds and place in prepared casserole. Pour over the sauce.* Bake,covered,in a 375F oven for 45 min.. Add sour cream and heat through for another 10 minutes. Sprinkle with toasted almonds and serve.
*For freezing,do so after putting on sauce. Later bake at 375F for 1 hour&20min. and continue as above.