Veal Birds

Name: Veal Birds
Yield: Makes 12 veal birds. Serves 4 to 6
Ingredients: 4 tablespoons finely chopped fresh parsley; 2 ounces suet, freshly grated; ½ level teaspoon each dried thyme, marjoram and basil; salt and freshly ground black pepper; beurre manié; ¼ pound fresh breadcrumbs; water or dry white wine (optional); ½ level teaspoon grated lemon rind; 2 eggs; ¾ pint well-flavoured stock; 1 bay leaf; 3-4 celery tops; 3-4 sprigs parsley; 12 thin slices veal cutlet; 4 tablespoons butter; 1 Spanish onion, finely chopped; ¼ pound mushrooms, finely chopped

Preparation info

Makes 12 veal birds. Serves
4 to 6

Difficulty
Medium

Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

About

Ingredients

12 thin slices veal cutlet
4 tablespoons butter
1 Span

Main course

Method

Forcemeat Stuffing

Mix breadcrumbs, freshly grated suet, finely chopped fresh parsley, dried herbs, lemon rind and eggs. Season generously with salt and freshly ground black pepper. If mixture seems too dry, add a little water or dry white wine.

Beat thin slices of veal with a rolling pin to flatten and tenderise them. Spread forcemeat mixture on each piece of meat; roll up an