Veal Birds

Description
Thin slices of boneless veal wrapped around succulent stuffing. Nice with hot tart applesauce.
 * Contributed by Catsrecipes Y-Group
 * Source: The Fannie Farmer Cookbook by Marion Cunningham
 * Typed By: Susan Godfrey *alexanderjamesmom@gmail.com*
 * Serves 4

Ingredients

 * 1½ lbs veal cutlets, trimmed
 * 1½ cups Celery Stuffing
 * 2 tbsp butter
 * 1 tbsp oil
 * salt
 * freshly ground pepper
 * 1½ cups chicken broth
 * ½ cup heavy cream

Directions

 * 1) Preheat the oven to 350°F.
 * 2) Pound the veal with a meat mallet or the edge of a saucer until ½ inch thick.
 * 3) Cut into 4 x 6-inch pieces.
 * 4) Spread some stuffing down the middle of each piece and roll lengthwise.
 * 5) Tie securely with string.
 * 6) Melt the butter and oil in a pan and brown the veal birds on all sides, a few at a time.
 * 7) Transfer to a casserole, sprinkle with salt and pepper, and pour the chicken broth over them.
 * 8) Cover and cook in the oven 45 minutes.
 * 9) Stir in the cream and cook, uncovered, for 20 – 30 minutes more.