Yield: 6 servings
Measure | 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 \N | 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 \N | Bay leaf |
1 tablespoon | Flour, all-purpose |
1 can | Mushrooms, sliced; 3 to 4 oz |
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