Veal Rolls Stuffed With Chicken Livers And Herbs Recipe
Ingredients
| 500 g/1 lb veal escalopes, pounded thin | ||
| Flour | 6 Tablespoon | |
| 40 g/1 1/2 oz butter | ||
| Vegetable oil | 2 Tablespoon | |
| 250 ml/8 fl oz Marsala | ||
| 250 ml/8 fl oz chicken stock | ||
| Tuffing | ||
| 25 g/1 oz butter | ||
| 125 g/4 oz chicken livers, finely chopped | ||
| 50 g/2 oz Proscuitto ham, chopped | ||
| Onion | 1 Small, finely chopped | |
| Chives | 1 Teaspoon, chopped | |
| Parsley | 1 Teaspoon, chopped | |
| Marjoram | 1 Teaspoon, chopped | |
| Thyme | 1 Teaspoon, chopped | |
| Black pepper salt | 1 To taste | |
Directions
First prepare the stuffing.
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.
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.
Chef
