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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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