Veal Birds with Prunes Recipe
Are you looking for a great Veal Birds With Prunes recipe? Treat your near and dear ones with this amazing Veal Birds With Prunes as a Side Dish . The Veal Birds With Prunes can be considered the gem of the Canadian cuisine. This Veal Birds With Prunes recipe is sure to sweep you off your feet!
Ingredients
1 1/2-pound veal steak,
1/2 inch thick
4-5. pitted prunes, uncooked
1 small cube salt pork
1 cup soft bread crumbs
1/4 teaspoon salt, Dash pepper
1 egg yolk
1 tablespoon lemon juice, Meat stock
Salt and pepper to taste
1/2 cup flour
1/4 cup butter or margarine
1 cup light cream
Directions
Remove bone from steak, trim off skin and fat, reserving trimmings, and wipe meat with damp cloth.
Pound meat with mallet until very thin (or have butcher do it at time of purchase).
Cut meat into 12 individual serving pieces.
Prepare stuffing by putting through grinder prunes, veal trimmings and salt pork or chop very fine.
Mix with crumbs, 1/4 teaspoon salt and dash pepper.
Moisten all with egg yolk, lemon juice and a little meat stock (or hot water).
Spread stuffing over each portion of veal to within about 1/4 inch of edge; roll, and fasten with twine or toothpicks.
Sprinkle with salt and pepper to taste, roll in flour and saute in butter or margarine, turning so that all sides brown.
Reduce heat, add cream and simmer, covered, until meat is completely tenderâ€â€about 30 minutes, depending on the thickness.
Lift out meat, and carefully remove twine or toothpicks.
Pour sauce around birds arranged on a platter.
Note: Meat rolls, after initial browning, may be baked at 325°F. 45â€â€50 minutes or until tender.
Pound meat with mallet until very thin (or have butcher do it at time of purchase).
Cut meat into 12 individual serving pieces.
Prepare stuffing by putting through grinder prunes, veal trimmings and salt pork or chop very fine.
Mix with crumbs, 1/4 teaspoon salt and dash pepper.
Moisten all with egg yolk, lemon juice and a little meat stock (or hot water).
Spread stuffing over each portion of veal to within about 1/4 inch of edge; roll, and fasten with twine or toothpicks.
Sprinkle with salt and pepper to taste, roll in flour and saute in butter or margarine, turning so that all sides brown.
Reduce heat, add cream and simmer, covered, until meat is completely tenderâ€â€about 30 minutes, depending on the thickness.
Lift out meat, and carefully remove twine or toothpicks.
Pour sauce around birds arranged on a platter.
Note: Meat rolls, after initial browning, may be baked at 325°F. 45â€â€50 minutes or until tender.
