Yield: 4 servings
|1½ pounds||Veal; very thin (3X4\"pieces)|
|2 pinches||Salt (or to taste)|
|¼ cup||Olive Oil|
|1 slice||Corned Beef; thin; for each piece veal|
|2 eaches||Eggs; hard-cooked; halved|
|4 eaches||Olives; green; pitted|
Pound first the veal so it be good and thin. Now mix together the flour, salt and pepper and dredge on this the veal pieces. Now you can brown these in olive oil. Don't forget to turn over and brown on both sides. When this is finished, put the pieces into a serving dish and arrange them so they look like something. Now you can put on each piece one of the thin corned beef slices. On 4 of these pieces put half an egg, and one of the green olives you'll stick on with a toothpick.
Now you'll put the broth in the pan you browned in and boil it together with the sherry for 1 minute. Scrape the pan while you're boiling so you'll mix in the little brown pieces in the broth. Pour this sauce over the veal and put the whole dish into a medium oven to warm up. Serve it right away, it shouldn't get cold. Serves 4 people.
If it looks good to eat, just close your eyes and start cutting.
* ALTE KAHKA: Old person (lovingly old f*rt) From: The Italian-Kosher Cookbook by Ruth and Bob Grossman Posted By: S.L. Submitted By SAM LEFKOWITZ On 10-15-94