Stuffed Veal Birds Recipe
Ingredients
| 1 1/2 pounds veal scallopine, pounded thin | ||
| Onion | 1 Large, finely chopped | |
| Butter | 3 Tablespoon | |
| 2 hard-boiled eggs, shelled and chopped | ||
| 2 tablespoons mixed parsley, sage and oregano | ||
| Sherry | 4 Tablespoon | |
| Tomato Paste | 1 Teaspoon | |
| Potato flour | 2 Teaspoon | |
| Stock | 1 Cup (16 tbs) | |
| Bay Leaf | 1 | |
| Cooked rice | 4 Cup (16 tbs) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Cook onion in butter until soft.
Add eggs, herbs, salt and pepper.
Spread on each veal slice.
Roll carefully.
Fasten at each end with toothpick.
Brown quickly in butter.
Stir in 3 tablespoons sherry.
Heat through.
Remove birds from pan.
Stir tomato paste and potato flour into the pan.
Stir until smooth.
Add stock.
Season.
Stir until mixture comes to a boil.
Add bay leaf, and 1 tablespoon sherry.
Return veal birds to pan.
Cover.
Cook slowly 20 minutes.
Remove bay leaf.
Serve with buttered rice.
Add eggs, herbs, salt and pepper.
Spread on each veal slice.
Roll carefully.
Fasten at each end with toothpick.
Brown quickly in butter.
Stir in 3 tablespoons sherry.
Heat through.
Remove birds from pan.
Stir tomato paste and potato flour into the pan.
Stir until smooth.
Add stock.
Season.
Stir until mixture comes to a boil.
Add bay leaf, and 1 tablespoon sherry.
Return veal birds to pan.
Cover.
Cook slowly 20 minutes.
Remove bay leaf.
Serve with buttered rice.
Chef
