Appetizer Veal Roll Ups
|Veal cutlet||1 1⁄2 Pound, thinly sliced|
|Canned whole small mushroom cups||4 1⁄2 Pound (24 Small Sized)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Chopped parsley||1 Tablespoon|
|Condensed cream of chicken soup||10 1⁄2 Ounce (1 Can)|
|Water||1⁄4 Cup (4 tbs)|
|Madeira wine||2 Tablespoon|
Pound veal with meat hammer or edge of heavy saucer.
Cut into 24 pieces (about 2 1/2 inches square).
Wrap 1 mushroom cap in each piece veal; fasten with toothpicks or skewers.
In skillet, brown roll-ups and cook onion with parsley in butter until tender.
Stir in remaining ingredients.
Cover; cook over low heat 30 minutes or until veal is tender.