Yield: 8 Servings
|1½ pounds||Ground veal|
|¼ pounds||Mushrooms; sauteed|
|2 larges||Eggs; beaten|
|½ tablespoon||Onion powder (up to)|
|2 tablespoons||Seasoned breadcrumbs|
|1 pack||Puff pastry dough squares|
|1 can||(17-oz) dark sweet pitted cherries|
|1 tablespoon||Cold water (up to)|
|2 tablespoons||Sugar (up to)|
|2 tablespoons||Brandy or rum (optional)|
CHERRY JUBILEE SAUCE
From: "Barbara S. Wand" <bwand@...> Date: Tue, 23 Jul 1996 21:59:52 -0400 from: Kosher Cookery: Classic and Contemporary by Frances R. AvRutick To prepare filling, combine the ground veal with the sauteed mushrooms. Add the beaten eggs and season with the onion powder. Stir in the bread crumbs. Mix well.
Preheat the oven to 400 degrees F. Lightly grease a 10 x 15 x 1 inch baking pan; set aside. Pound each chicken cutlet to flatten slightly. Spoon an eighth of the filing across the center of each cutlet. Roll up. Roll out each puff pastry square to accommodate the chicken roll. Place the chicken roll seam side down on the pastry. Roll the pastry around the chicken.
Fold up the pastry edges and seal. Arrange the rolls seam side down on the prepared baking pan. Place in the preheated oven and bake for 10 minutes.
Lower the heat to 325 degrees F. and continue baking for an additional 45 to 50 minutes, until golden brown. Serve with Cherry Jubilee Sauce.
Cherry Jubilee Sauce: (makes about 2 cups) Into a 1 cup measure, drain the syrup from the cherries. Add water, if necessary to make one cup of liquid.
In a small saucepan, dissolve the cornstarch in the tablespoon of water.
Add the sugar and blend in the syrup. Stir until smooth. Cook over low heat, stirring constantly until the mixture thickens and bubbles, about 1 minute. Stir in the cherries and optional liquor.
JEWISH-FOOD digest 275
From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, .