Veal sicilienne
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Large; thin veal cutlets | |
| ¼ | pounds | Salami; thinly sliced |
| ¼ | pounds | Bologna; thinly sliced |
| ¼ | pounds | Cooked ham; thinly sliced |
| ¼ | cup | Seasoned croutons; crushed |
| 3 | Cloves garlic; minced | |
| Parsley; chopped | ||
| 1 | teaspoon | Basil |
| Olive oil | ||
| Salt | ||
| Pepper | ||
| 4 | Hard-boiled eggs | |
| 5 | slices | Bacon |
| 3 | cups | Tomato sauce |
| 2 | Whole cloves garlic | |
Directions
On a chopping board, arrange veal slices side by side, overlapping slightly. Pound veal very thin, especially where veal overlaps. Place salami slices over veal, overlapping slightly. Repeat with the bologna and the cooked ham. Sprinkle with croutons, minced garlic, parsley and basil.
Sprinkle with olive oil, salt and pepper. Place a row of hard-boiled eggs down the center and roll up in jellyroll fashion, making certain that the eggs stay in the center. Place roll in baking dish and top with bacon.
Combine tomato sauce with garlic and pour over roll. Bake at 350ø for 1 hour. Serve with remaining sauce. Yield: 8 servings.
SUE GASKIN (MRS. WILLIAM J.)
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .