Veal “Birds” New England

  • Yield: 8 servings


2pounds veal round, cut 1/4 inch thick
2tablespoons finely chopped shallots
1clove garlic, minced
1/2teaspoon dried rosemary, crushed
2tablespoons clarified butter
8fluid ounces dry white wine
16fluid ounces chicken broth
1tablespoon cornstarch
2tablespoons cold water
3ounces Minced parsley



  1. Cut veal into 16 even-sized pieces. Pound each piece to 1/8-inch thickness.
  2. Sprinkle with salt and pepper.
  3. Combine ham, shallots, garlic and rosemary;
  4. top each veal slice with about 1 tablespoon of the mixture.
  5. Roll veal around filling and fasten with toothpicks.
  6. Melt butter in a large frypan over medium heat;
  7. Add veal rolls and brown quickly.
  8. Add the wine and simmer a few minutes.
  9. Add chicken broth; cover and simmer 20 minutes.
  10. Remove veal birds to a warm platter.
  11. Rapidly boil broth to reduce to about 1-1/2 cups.
  12. Combine cornstarch and cold water; stir into hot broth. Cook and stir until slightly thickened.
  13. Spoon sauce over veal birds;
  14. sprinkle with minced parsley.

Makes 8 servings.

Cheddar Cheese Grits Soufflés: Cook 1 cup grits as directed on package. Remove from heat and beat in 2 eggs, one at a time. Stir in 2 cups (8 ounces) shredded sharp Cheddar cheese.  Season with a few drops of Tabasco. Turn into eight 2/3-cup or ten 1/2-cup buttered individual soufflé cups or a buttered1-1/2 quart casserole or an 8×2-inch round soufflé baking dish. Bake in a 350F oven 30 minutes for cups and 1 hour for large casserole or baking dish. Makes 8-10 servings.