Veal “Birds” New England

  • Yield: 8 servings

Ingredients

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

Instructions

Veal

  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.

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