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Veal Rissoles Recipe
|Veal||3⁄4 Pound (cheaper cut, but not too fat)|
|Crustless bread||4 Ounce, soaked in light stock|
|Fat||1 1⁄2 Tablespoon|
|Lemon juice||1 Teaspoon|
|Lettuce/Chicory / endives||1 Cup (16 tbs), braised|
Calories 300 Calories from Fat 141
% Daily Value*
Total Fat 16 g24.2%
Saturated Fat 5.6 g28.1%
Trans Fat 0 g
Cholesterol 125.2 mg
Sodium 355.2 mg14.8%
Total Carbohydrates 18 g5.9%
Dietary Fiber 1.1 g4.6%
Sugars 0.5 g
Protein 20 g40.7%
Vitamin A 23% Vitamin C 6%
Calcium 4.9% Iron 7.5%
*Based on a 2000 Calorie diet
Make 4 fairly thin rissoles of this mixture, and roll them in flour.
Brown in a little fat in the frying-pan for a few minutes each side, then cover the pan, and cook gently for 15 to 20 minutes.
Arrange in a hot dish; make a gravy with a little stock gently heated in the frying-pan, and pour this over the rissoles.
A little lemon juice improves the sauce.
Serve with whole small lettuces or endives braised.