Mushroom-stuffed veal roll

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

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