Apricot Veal Birds
|Chopped dried apricots||1⁄2 Cup (8 tbs)|
|Chopped celery||1⁄4 Cup (4 tbs)|
|Soft bread crumbs||1⁄2 Cup (8 tbs)|
|Thin veal scallops||12|
|Oil||1 Cup (16 tbs)|
|Water||1 Cup (16 tbs)|
Combine apricots, celery, crumbs, and sugar in a bowl. (This is your stuffing for the veal.)
Place 1 tablespoon stuffing on each veal slice.
Roll up each slice and secure it with a wooden toothpick.
Heat oil in large skillet.
Saute veal birds until well-browned on all sides.
Season meat with salt and pepper.
Add water; cover skillet.
Simmer for 30 minutes, until tender to the fork.
Remove skewers before serving.