Herbed Veal And Ham Casserole
|Veal fillet||1 1⁄2 Pound, cut into thin slices|
|Bread crumbs||1 1⁄2 Cup (24 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Cooked ham||1 Pound, thinly sliced|
|Sliced mushrooms||3 Cup (48 tbs)|
|Canned tomato sauce||16 Ounce (2 Cans Of About 8 Ounces Each)|
|Chicken broth||3⁄4 Cup (12 tbs)|
|Blanched almonds||2 Tablespoon|
|Powdered mace||1⁄4 Teaspoon|
Preheat oven to 300°F.
Pound veal slices thin; coat with bread crumbs.
Dip in egg and milk; coat again with bread crumbs.
Heat oil and butter in saute pan; cook veal until crisp and golden.
Remove to deep casserole with a slotted spoon.
Crisp ham in same pan; add to veal.
Saute mushrooms in remaining fat about 5 minutes; add a little extra butter if necessary.
Add tomato sauce, broth, and almonds; stir well.
Add seasonings and herbs.
Simmer about 10 minutes; pour into casserole.
Cover; cook about 1 1/4 hours.