|Veal||1 Pound, ground twice|
|Green spanish olives||1 Quart, drained|
|Bread crumbs||1 Cup (16 tbs)|
|Grated romano cheese||1 Cup (16 tbs)|
|Vegetable oil||2 Cup (32 tbs) (For Deep Frying)|
Brown the veal in butter in a skillet, stirring until crumbly; drain.
Cut open the olives and remove pits.
Add half the bread crumbs, cheese and 1 egg to the veal and mix well.
Add salt and pepper.
Chill the veal mixture, covered, for 1 to 10 hours.
Stuff each olive with a spoonful of the veal mixture.
Beat the remaining egg.
Dip the stuffed olives into the egg; roll in remaining bread crumbs.
Deep-fry in hot oil until golden brown