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.