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Veal Olives

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  Veal fillet 1 Pound
  Flour 3 Tablespoon
  Veal forcemeat 4 Tablespoon (Adjust Quantity As Needed)
  Stock 3⁄4 Pint
  Chopped onion 1 Tablespoon
  Chopped parsley 1 Tablespoon
  Butter/Margarine 1 Ounce
  Salt 1 Teaspoon
  Pepper 1 Pinch

Have the veal cut in 4 thin slices about 4X3 inches (10 x 8 cm.).
Spread each with some of the forcemeat and roll up tightly.
Fasten with a wooden tooth pick or tie with fine white string.
Melt the fat in a pan and fry the onion and meat until brown all over.
Remove and place in a casserole.
Add the flour and mix well.
Add the stock and stir until it boils.
Add parsley and seasoning and pour over the olives.
Cover and cook very gently until tender, about 1 hour.
Remove string or tooth picks and arrange on a dish.
Pour the sauce over and serve with mashed potatoes and spinach or peas.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1686 Calories from Fat 1056

% Daily Value*

Total Fat 118 g181.1%

Saturated Fat 52.2 g260.8%

Trans Fat 0 g

Cholesterol 406.5 mg135.5%

Sodium 2787.7 mg116.2%

Total Carbohydrates 37 g12.3%

Dietary Fiber 2 g7.9%

Sugars 0.9 g

Protein 113 g226.2%

Vitamin A 39.9% Vitamin C 35.7%

Calcium 15.8% Iron 54.8%

*Based on a 2000 Calorie diet


Veal Olives Recipe