Veal and smithfield ham swirls with onion butter
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Green onions; chopped |
| ½ | cup | Unsalted butter; melted |
| 2 | cups | Soft breadcrumbs |
| 2 | cloves | Garlic; minced |
| 1 | cup | Fresh parsley; chopped |
| 1 | each | Egg; beaten |
| 2 | tablespoons | Chicken broth |
| 4 | eaches | (1/2\" thick) boneless veal |
| 1 | cup | Purple shallots; chopped |
| 1 | cup | Red wine steaks (about 1-3/4 pounds) |
| 2 | teaspoons | Dijon mustard |
| ½ | pounds | Thinly sliced cooked Smith- field ham |
| 1 | tablespoon | Unsalted butter; melted |
| ½ | cup | White wine |
| Onion butter | ||
| ½ | cup | Unsalted butter; softened |
Directions
ONION BUTTER
Saute green onions in ½ cup butter in a large skillet until tender. Remove from heat; add breadcrumbs and next 4 ingredients.
Stir well, and set aside.
Flatten veal steaks to ¼-inch thickness, using a meat mallet or rolling pin. Spread mustard evenly over veal; top each steak with a ham slice. Pat ¼ cup onion mixture evenly over ham slices; roll up jelly- roll fashion, and secure with a wooden pick. Place veal rolls, seam side down, on a rack in a shallow pan. Brush with 1 tablespoon melted butter. Bake at 325 degrees F for for 30 to 35 minutes or until tender. Remove veal from pan to serving platter; remove toothpicks, and cut into ½-inch slices.
Add white wine to pan; bring to a boil, stirring to loosen pan drippings. Pour over veal steaks; top with Onion Butter. Yield: 6 to 8 servings.
Onion Butter:
Combine purple shallots and wine in a saucepan; cook over medium heat about 5 minutes or until wine evaporates. Cool. Combine shallot mixture onto waxed paper, and shape into a log 2-inches in diameter. Chill well. Cut into ½ slices to serve. Yield: ½ cup.
Fromn Jeanne Groves of Virginia in October, 1986"Southern Living" Typos by Jeff Pruett
Submitted By JEFF PRUETT On 09-30-95