Appetizer Veal Roll Ups Recipe
Ingredients
| Veal cutlet | 1 1/2 Pound, thinly sliced | |
| 24 canned whole small mushroom cups (about 4 1/2 ounces) | ||
| Onion | 1/4 Cup (16 tbs), chopped | |
| Parsley | 1 Tablespoon, chopped | |
| Butter/Margarine | 2 Tablespoon | |
| Cream of chicken soup | 1 Can (10oz), condensed | |
| Water | 1/4 Cup (16 tbs) | |
| 2 tablespoons Madeira wine | ||
Directions
Pound veal with meat hammer or edge of heavy saucer.
Cut into 24 pieces (about 2 1/2 inches square).
Wrap 1 mushroom cap in each piece veal; fasten with toothpicks or skewers.
In skillet, brown roll-ups and cook onion with parsley in butter until tender.
Stir in remaining ingredients.
Cover; cook over low heat 30 minutes or until veal is tender.
Cut into 24 pieces (about 2 1/2 inches square).
Wrap 1 mushroom cap in each piece veal; fasten with toothpicks or skewers.
In skillet, brown roll-ups and cook onion with parsley in butter until tender.
Stir in remaining ingredients.
Cover; cook over low heat 30 minutes or until veal is tender.
Chef
