Stuffed Veal Birds
|Veal scallopine||1 1⁄2 Pound, pounded thin|
|Onion||1 Large, finely chopped|
|Hard boiled eggs||2 , shelled and chopped|
|Bouquet garni||2 Tablespoon (Mixed Parsley, Sage And Oregano)|
|Tomato paste||1 Teaspoon|
|Potato flour||2 Teaspoon|
|Stock||1 Cup (16 tbs)|
|Cooked rice||4 Cup (64 tbs)|
Cook onion in butter until soft.
Add eggs, herbs, salt and pepper.
Spread on each veal slice.
Fasten at each end with toothpick.
Brown quickly in butter.
Stir in 3 tablespoons sherry.
Remove birds from pan.
Stir tomato paste and potato flour into the pan.
Stir until smooth.
Stir until mixture comes to a boil.
Add bay leaf, and 1 tablespoon sherry.
Return veal birds to pan.
Cook slowly 20 minutes.
Remove bay leaf.
Serve with buttered rice.