Veal Olives With Spinach Puree Recipe
Ingredients
| 1 1/2 lb. fillet of veal | ||
| 8 thin bacon rashers | ||
| 4-6 oz. veal forcemeat | ||
| 1 1/2 oz. butter or fat | ||
| Brown sauce | 1 Pint | |
| Mashed potatoes | ||
| Green peas slices of lemon | ||
| Spinach puree | ||
Directions
Prepare the veal and cut it into 8 thin slices about 4 in by 3 in and season.
Place a slice of bacon on each piece of meat and spread with a thin layer of forcemeat.
Then roll up tightly and fasten securely with fine string.
Heat the fat in a saucepan and fry the rolls (olives) until lightly browned.
Pour off the surplus fat and add the hot brown sauce to the olives.
Cover and simmer gently for about 1 1/2 hr When tender, remove the string and place the olives on a bed of mashed potato and pour the sauce over.
Garnish with green peas and slices of lemon and serve with spinach puree.
Place a slice of bacon on each piece of meat and spread with a thin layer of forcemeat.
Then roll up tightly and fasten securely with fine string.
Heat the fat in a saucepan and fry the rolls (olives) until lightly browned.
Pour off the surplus fat and add the hot brown sauce to the olives.
Cover and simmer gently for about 1 1/2 hr When tender, remove the string and place the olives on a bed of mashed potato and pour the sauce over.
Garnish with green peas and slices of lemon and serve with spinach puree.
Chef
