|Beef broth||1 1⁄2 Cup (24 tbs)|
|Onion||1 Medium, chopped|
|Butter||1⁄2 Cup (8 tbs)|
|Chopped parsley||1⁄2 Cup (8 tbs)|
|Dried basil||1⁄2 Teaspoon|
|Dried marjoram||1⁄2 Teaspoon|
|Dried thyme||1⁄2 Teaspoon|
|Veal cutlet slices||12 (Thin)|
|Fine bread crumbs||2 Cup (32 tbs)|
Veal slices should be pounded as thin as for Veal Scallopini.
Melt half the butter, stir in onion, and cook several minutes.
Combine with bread crumbs and chopped parsley, salt, pepper, and the three herbs.
Add just enough milk to moisten the stuffing (it should not be wet).
Spread equal amounts of the stuffing on each slice of veal, making it into a small roll and attaching the end with a toothpick.
Dust the rolls lightly with flour.
Heat remaining half of the butter in a skillet.
Add veal birds and brown over a moderate heat.
Pour in meat stock, add bay leaf celery tops, and parsley.
Cover tightly and simmer slowly for 30 to 40 minutes or until meat is tender.