Veal Rolls
- Leftover veal roast, cut in slices
- Stuffing or bread crumbs
- Flour
- Salt
- Pepper
- Butter
- Milk or veal stock
Spread each slice of veal with the stuffing left from the roast or with bread crumbs seasoned and moistened with butter. Roll up tightly and tie.
Roll in flour and delicately sprinkle with pepper and salt. Brown slowly in hot butter and then half cover with milk or veal stock in which 1 tsp of flour has been stirred in. Simmer for approximately ten minutes (be patient, you rascal).
Remove the strings. Serve on hot toast.
Roll in flour and delicately sprinkle with pepper and salt. Brown slowly in hot butter and then half cover with milk or veal stock in which 1 tsp of flour has been stirred in. Simmer for approximately ten minutes (be patient, you rascal).
Remove the strings. Serve on hot toast.
Submitted by Feb 15, 2010
15 min 30 min 45 min
15 min 30 min 45 min