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Stuffed Veal Birds

Western.Chefs's picture
Ingredients
  Veal scallopine 1 1⁄2 Pound, pounded thin
  Onion 1 Large, finely chopped
  Butter 3 Tablespoon
  Hard boiled eggs 2 , shelled and chopped
  Bouquet garni 2 Tablespoon (Mixed Parsley, Sage And Oregano)
  Sherry 4 Tablespoon
  Tomato paste 1 Teaspoon
  Potato flour 2 Teaspoon
  Stock 1 Cup (16 tbs)
  Bay leaf 1
  Cooked rice 4 Cup (64 tbs)
  Salt To Taste
  Pepper To Taste
Directions

Cook onion in butter until soft.
Add eggs, herbs, salt and pepper.
Spread on each veal slice.
Roll carefully.
Fasten at each end with toothpick.
Brown quickly in butter.
Stir in 3 tablespoons sherry.
Heat through.
Remove birds from pan.
Stir tomato paste and potato flour into the pan.
Stir until smooth.
Add stock.
Season.
Stir until mixture comes to a boil.
Add bay leaf, and 1 tablespoon sherry.
Return veal birds to pan.
Cover.
Cook slowly 20 minutes.
Remove bay leaf.
Serve with buttered rice.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Veal
Interest: 
Party
Preparation Time: 
15 Minutes
Cook Time: 
45 Minutes
Ready In: 
60 Minutes
Servings: 
6

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