Veal with Oyster Stuffing

Preparation info

  • Serves


    • Difficulty


Appears in

Tom Fitzmorris's New Orleans Food

Tom Fitzmorris's New Orleans Food

By Tom Fitzmorris

Published 2018

  • About

This is a Creole-Italian dish if ever there was one. It is reminiscent of what Italians call involtini di vitello. (For some reason, New Orleans Italians call the same thing “spiedini,” even though it’s not skewered with anything more than a toothpick.) But the flavor is distinctly Creole.


  • 1 stick (8 Tbsp.) plus 2 Tbsp. butter
  • 1 l


  1. Melt the stick of butter in a skillet. Add the onion and celery, and sauté until soft. Add the oysters and lemon juice, and cook until the oysters just begin to curl.
  2. Pour the oyster liquor into a 1-cup measuring cup and add enough cold water, if necessary, to make