Veal Rissoles Recipe
Ingredients
| Cheaper cut of veal | 3⁄4 Pound, but not too fat | |
| Crustless bread | 4 Ounce, soaked in light stock | |
| Egg | 1 |
Nutrition Facts
Serving size
Calories 233 Calories from Fat 90
% Daily Value*
Total Fat 10 g15.4%
Saturated Fat 3.9 g19.6%
Trans Fat 0 g
Cholesterol 120.4 mg40.1%
Sodium 255 mg10.6%
Total Carbohydrates 14 g4.8%
Dietary Fiber 0.77 g3.1%
Sugars 0.3 g
Protein 20 g39.6%
Vitamin A 1.2% Vitamin C
Calcium 4.4% Iron 5.9%
*Based on a 2000 Calorie diet
Directions
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.
Chef
