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Veal Olives With Spinach Puree

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  Veal fillet 1 1⁄2 Pound
  Bacon rasher 8 (Thin Ones)
  Veal forcemeat 6 Ounce
  Butter/Fat 2 Ounce
  Brown sauce 1 Pint
  Mashed potatoes 1⁄4 Cup (4 tbs) (For Garnish)
  Green peas 3 Tablespoon (For Garnish)
  Lemon slices 3 (For Garnish)
  Spinach puree 2 Tablespoon (For Garnish)

Prepare the veal and cut it into 8 thin slices about 4 in by 3 in and season.
Place a slice of bacon on each piece of meat and spread with a thin layer of forcemeat.
Then roll up tightly and fasten securely with fine string.
Heat the fat in a saucepan and fry the rolls (olives) until lightly browned.
Pour off the surplus fat and add the hot brown sauce to the olives.
Cover and simmer gently for about 1 1/2 hr When tender, remove the string and place the olives on a bed of mashed potato and pour the sauce over.
Garnish with green peas and slices of lemon and serve with spinach puree.

Recipe Summary

Difficulty Level: 
Side Dish
Stir Fried

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