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Veal Olives

  • Fillet of veal
  • Bacon, chopped
  • Bread crumbs
  • 1 onion
  • Pepper
  • Salt
  • Sweet marjoram
  • 1 egg, well beaten
  • Veal gravy or light stock
  • Flour
  • Butter
Cut up a slice of a fillet of veal, about half an inch thick, into squares of 3 inches. Mix a little chopped bacon with the bread crumbs, onion, a little pepper, salt, sweet marjoram and well-beaten egg.

Put the mixture on the pieces of veal, fastening the 4 corners together with toothpicks or little skewers. Lay them in a pan with enough veal gravy or light stock to cover the bottom of the pan. Dredge with flour.

Set in a hot oven at 400 degrees F. When browned on top, put a small pat of butter on each. Let them remain until quite tender which should take around 20 minutes (be patient, you rascal).

Serve with horseradish.
Submitted by Tess M Jul 12, 2009
13 min 20 min 33 min


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