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Veal Rolls Stuffed With Chicken Livers And Herbs Recipe
|Veal escalopes||1 Pound, pounded thin (500 Gram)|
|Vegetable oil||2 Tablespoon|
|Marsala||8 Fluid Ounce (250 Milliliter)|
|Chicken stock||8 Fluid Ounce (250 Milliliter)|
|Chicken livers||4 Ounce, finely chopped|
|Prosciutto ham||2 Ounce, chopped|
|Onion||1 Small, finely chopped|
|Chives||1 Teaspoon, freshly chopped|
|Parsley||1 Teaspoon, freshly chopped|
|Marjoram||1 Teaspoon, freshly chopped|
|Thyme||1 Teaspoon, freshly chopped|
|Black pepper||To Taste|
Serving size: Complete recipe
Calories 2102 Calories from Fat 712
% Daily Value*
Total Fat 81 g124.1%
Saturated Fat 23.3 g116.3%
Trans Fat 0.1 g
Cholesterol 1135.7 mg
Sodium 3857.4 mg160.7%
Total Carbohydrates 128 g42.5%
Dietary Fiber 7.8 g31.2%
Sugars 9.6 g
Protein 194 g387.5%
Vitamin A 291.2% Vitamin C 83.7%
Calcium 20.1% Iron 115.7%
*Based on a 2000 Calorie diet
Melt the butter in a saucepan.
Add the chicken livers and fry until they are lightly browned but still soft.
Remove from the heat and add the remaining stuffing ingredients with salt and pepper to taste.
Mix well and leave to cool.
Cut the escalopes into 10 cm/4 in squares.
Place a heaped tablespoonful of the chicken liver filling in the centre of each square and roll up, tucking in the sides.
Tie with cotton thread.
Coat the veal rolls with the flour.
Melt the butter with the oil in a frying pan.
Add the rolls, in batches, and fry for about 10 minutes or until they are well browned on all sides.
Remove the rolls from the pan.
Pour off all but 1 tablespoon of the fat from the pan.
Add the Marsala and chicken stock and bring to the boil.
Return the veal rolls to the pan and simmer gently for 15 minutes or until the meat is very tender.
Transfer the veal rolls to a warmed serving dish and keep hot.
Boil the cooking liquid for about 10 minutes or until it has reduced to about 125 ml/4 fl oz.
Pour the liquid over the veal rolls and serve immediately.