Breast of veal stuffed with mushrooms and swiss chard

6 Servings

Ingredients

QuantityIngredient
1Breast of veal; (6 pounds)
1Lemon ; juice of
¼cupExtra-virgin olive oil
2tablespoonsSoy sauce
2tablespoonsChopped fresh rosemary
½cupDry white wine
poundsCrimini mushrooms; washed, trimmed and diced
3Stalks celery; diced
2poundsSwiss chard; washed, dried, and chopped, (OR fresh spinach)
Salt and pepper
1tablespoonChopped fresh thyme
1Egg
6Potatoes; peeled and quartered

Directions

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