Veal Olives With Spinach Puree
|Veal fillet||1 1⁄2 Pound|
|Bacon rasher||8 (Thin Ones)|
|Veal forcemeat||6 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.
Serving size: Complete recipe
Calories 3475 Calories from Fat 1997
% Daily Value*
Total Fat 223 g342.5%
Saturated Fat 99.4 g497.1%
Trans Fat 0 g
Cholesterol 691.7 mg230.6%
Sodium 2441.2 mg101.7%
Total Carbohydrates 154 g51.4%
Dietary Fiber 9.8 g39.2%
Sugars 70.3 g
Protein 207 g413.5%
Vitamin A 35.3% Vitamin C 93.5%
Calcium 20.6% Iron 63.2%
*Based on a 2000 Calorie diet