Veal Olives Recipe
Ingredients
| 1 lb. fillet veal | ||
| Flour | 3 Tablespoon | |
| Veal Forcemeat | ||
| Stock | 3/4 Pint | |
| Onion | 1 Tablespoon, chopped | |
| Parsley | 1 Tablespoon, chopped | |
| Butter/Margarine | 1 Ounce | |
| Salt | 1 Teaspoon | |
| Pepper | 1 Pinch | |
Directions
Have the veal cut in 4 thin slices about 4X3 inches (10 x 8 cm.).
Spread each with some of the forcemeat and roll up tightly.
Fasten with a wooden tooth pick or tie with fine white string.
Melt the fat in a pan and fry the onion and meat until brown all over.
Remove and place in a casserole.
Add the flour and mix well.
Add the stock and stir until it boils.
Add parsley and seasoning and pour over the olives.
Cover and cook very gently until tender, about 1 hour.
Remove string or tooth picks and arrange on a dish.
Pour the sauce over and serve with mashed potatoes and spinach or peas.
Spread each with some of the forcemeat and roll up tightly.
Fasten with a wooden tooth pick or tie with fine white string.
Melt the fat in a pan and fry the onion and meat until brown all over.
Remove and place in a casserole.
Add the flour and mix well.
Add the stock and stir until it boils.
Add parsley and seasoning and pour over the olives.
Cover and cook very gently until tender, about 1 hour.
Remove string or tooth picks and arrange on a dish.
Pour the sauce over and serve with mashed potatoes and spinach or peas.
Chef
