Veal Patties Recipe
Ingredients
| Margarine | 2 Teaspoon | |
| Onion | 1/4 Cup (16 tbs), minced | |
| Celery | 1/4 Cup (16 tbs) | |
| Ground veal | 10 Ounce | |
| Egg | 1 | |
| Saltines - 6 , crushed and moistened with 2 tablespoons water | ||
| Salt | 1/4 Teaspoon | |
| Thyme leaves - Dash each | ||
| White pepper - Dash each | ||
| Enriched all-purpose flour - 1 teaspoon | ||
| Chicken Broth - 1/3 cup plus 2 teaspoons | ||
| Mushrooms | 1/4 Cup (16 tbs), drained | |
Directions
MAKING
1 In a small nonstick skillet, add 1 teaspoon margarine and heat until bubbly.
2 Add in onion and celery and saute until vegetables are soft but not brown.
3 In a bowl, add half the onion mixture, along with veal, egg, saltines, salt, thyme, and white pepper; mix well.
4 Shape the mixture into 4 patties and sprinkle with 1/4 teaspoon flour each.
5 In a 10-inch nonstick skillet, add the remaining margerine and heat.
6 Add the veal patties and brown on both the sides.
7 Add broth, mushrooms, and remaining onion mixture.
8 Simmer, covered for 20 to 25 minutes.
SERVING
9 Serve hot.
1 In a small nonstick skillet, add 1 teaspoon margarine and heat until bubbly.
2 Add in onion and celery and saute until vegetables are soft but not brown.
3 In a bowl, add half the onion mixture, along with veal, egg, saltines, salt, thyme, and white pepper; mix well.
4 Shape the mixture into 4 patties and sprinkle with 1/4 teaspoon flour each.
5 In a 10-inch nonstick skillet, add the remaining margerine and heat.
6 Add the veal patties and brown on both the sides.
7 Add broth, mushrooms, and remaining onion mixture.
8 Simmer, covered for 20 to 25 minutes.
SERVING
9 Serve hot.
Chef
