You are here

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

Rate It

Your rating: None
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