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Veal Birds

A.1.Foods's picture
  Veal leg round steak 1 Pound
  Ham slices 4 (Thin Slices)
  Hard cooked eggs 4
  All purpose flour 2 Tablespoon
  Butter/Margarine 2 Tablespoon
  Beef bouillon granules 1 Teaspoon
  Sliced mushrooms 1 Cup (16 tbs)
  Sliced green onion 2 Tablespoon
  Bouquet garni 1 Tablespoon
  Creme fraiche 1⁄2 Cup (8 tbs)
  Madeira wine/Sherry 1⁄4 Cup (4 tbs)

Cut veal into 4 portions; pound between waxed paper to 1/4-inch thickness.
On each place slice of ham and hard-cooked egg.
Roll up; secure with string.
Coat rolls with flour.
In skillet melt butter or margarine.
Cook rolls in melted butter till lightly browned on all sides.
Combine bouillon granules and 3/4 cup water: add to skillet along with mushrooms, green onion, and Bouquet Garni.
Bring to boiling; reduce heat.
Cover; simmer 25 minutes or till rolls are tender, turning once.
Remove Bouquet Garni.
Stir in Creme Fraiche and wine.
Heat through but do not boil.

Recipe Summary

Side Dish

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Average: 4.3 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1786 Calories from Fat 907

% Daily Value*

Total Fat 101 g155.8%

Saturated Fat 31.7 g158.3%

Trans Fat 0.1 g

Cholesterol 1458.1 mg486%

Sodium 2615.1 mg109%

Total Carbohydrates 40 g13.4%

Dietary Fiber 2.1 g8.3%

Sugars 4.6 g

Protein 159 g318.8%

Vitamin A 70.6% Vitamin C 24.9%

Calcium 19.3% Iron 55.2%

*Based on a 2000 Calorie diet


Veal Birds Recipe