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.
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 Jul 12, 2009
13 min 20 min 33 min
13 min 20 min 33 min