Breast of veal stuffed with mushrooms and swiss chard

Yield: 6 Servings

Measure Ingredient
1 Breast of veal; (6 pounds)
1 Lemon ; juice of
¼ cup Extra-virgin olive oil
2 tablespoons Soy sauce
2 tablespoons Chopped fresh rosemary
½ cup Dry white wine
1½ pounds Crimini mushrooms; washed, trimmed and diced
3 Stalks celery; diced
2 pounds Swiss chard; washed, dried, and chopped, (OR fresh spinach)
Salt and pepper
1 tablespoon Chopped fresh thyme
1 Egg
6 Potatoes; peeled and quartered

Source: "Cooking Kosher with Colette Rossant" Spinach may be substituted for Swiss chard.

Reposted from rec.food.cooking.jewish newsgroup. >From: Philip & Karen Selwyn (pkselwyn@...)

Posted to JEWISH-FOOD digest Volume 98 #001 by Jeff Freedman <jefffree@...> on Jan 01, 1998

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