Veal Birds

Veal Birds

Serves 4

Thin slices of boneless veal wrapped around succulent stuffing. Nice with hot tart applesauce.

1-1/2 lbs veal cutlets, trimmed

1-1/2 C celery stuffing

2 T butter

1 T oil

Salt

Freshly ground pepper

1-1/2 C chicken broth

� C heavy cream

Preheat the oven to 350�F. Pound the veal with a meat mallet or the edge of a saucer until � inch thick. Cut into 4 X 6-inch pieces. Spread some stuffing down the middle of each piece and roll lengthwise. Tie securely with string. Melt the butter and oil in a pan and brown the veal birds on all sides, a few at a time. Transfer to a casserole, sprinkle with salt and pepper, and pour the chicken broth over them. Cover and cook in the oven 45 minutes. Stir in the cream and cook, uncovered, for 20-30 minutes more.

Cookbook: The Fannie Farmer Cookbook

Author: Marion Cunningham

Typed By: Susan Godfrey *alexanderjamesmom@gmail.com*

Contributed by:

 * Catsrecipes Y-Group