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  Veal cutlet slices 4 (Thin, About 4X5 Inches)
  Dark bread slice 1 (Stale Bread)
  Hot water 1 Cup (16 tbs)
  Chopped green onion 2 Tablespoon
  Chopped smoked luncheon meat 1⁄2 Cup (8 tbs)
  Dill seeds 1 Teaspoon (Few Seeds Required)
  Sour cream 1⁄2 Cup (8 tbs)
  Chicken gravy 1⁄2 Can (5 oz)
  Dry vermouth/Sauterne 1⁄4 Cup (4 tbs)
  Tomato paste 2 Teaspoon
  Bay leaf 1⁄2
  Salt To Taste
  Pepper To Taste
  Thyme 1 Pinch

Flatten veal and sprinkle with salt, pepper and thyme.
Break up bread and soak in the water.
Squeeze dry and crumble.
Add onion, meat, dill seeds and enough cream to moisten to a paste.
Season to taste.
Spread the mixture on each slice of veal and roll up.
Pin edges together with toothpicks or tie with string.
Dust rolls with flour.
Saute in hot oil until all sides are lightly browned.
Lift rolls into a small casserole.
Mix remaining ingredients together and pour over the top.
Cover and refrigerate until needed.
Bake at 350F for 45 minutes or until tender.
Remove toothpicks or string and bay leaf before serving.

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