Mushroom-stuffed veal roll
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | tablespoons | Butter (or marg.); divided |
| ¼ | cup | Onion; chopped |
| ¼ | cup | Green pepper; chopped |
| 1 | tablespoon | Parsley; chopped |
| ½ | teaspoon | Lemon rind; grated |
| 1 | teaspoon | Salt; divided |
| ½ | cup | Chicken livers, raw; chopped |
| 2 | Egg yolks; slightly beaten | |
| 2 | slices | Bread, whole wheat; soaked in milk and drained |
| 2 | cans | Mushrooms; chopped, 3-4oz ea |
| ¼ | cup | Wine, Madeira |
| 1 | teaspoon | Thyme, dried leaf; divided |
| 2 | pounds | Veal cutlet; pounded thin |
| 2 | cups | Sour cream |
| 1 | Bay leaf | |
| 1 | tablespoon | Flour, all-purpose |
| 1 | can | Mushrooms, sliced; 3 to 4 oz |
Directions
Melt 2 tablespoons butter in a large skillet. Add onion, green pepper, parsley, lemon rind, and ½ teaspoon salt. Cook until vegetables are tender. Add chicken livers and cook until brown. Add egg yolks, soaked bread, chopped mushrooms with liquid, and Madeira wine. Simmer 5 minutes.
Sprinkle ½ teaspoon thyme and remaining ½ teaspoon salt over veal slice. Spread vegetable-liver filling on veal and roll loosely.
Secure with string or skewers. Melt remaining 4 tablespoon butter in Dutch oven or flameproff casserole and brown veal roll on all sides.
Mix sour cream, bay leaf, and remaining ½ teaspoon thyme; pour over veal. Cover and bake at 325 degrees for 1 hour. Remove from oven and transfer veal roll to heated platter. Blend flour with 2 tablespoons liquid from sliced mushrooms; stir into sauce. Drain remaining liquid from mushrooms; add sliced mushrooms to sauce. Cook, stirring constantly, until sauce thickens and comes to a boil. Serve with veal.
SOURCE: Southern Living Magazine, November 1972. Typos by Nancy Coleman. Submitted By NANCY COLEMAN On 12-02-94