Fancy Veal Birds

Name: Fancy Veal Birds
Yield: 4 portions
Ingredients: 4 dried apricot halves, finely chopped; ¾ cup cooked wild rice; ½ teaspoon salt; 2 tablespoons dried currants; 1 pound veal scallopine (8 scallops), pounded thin; Freshly ground black pepper, to taste; ¾ cup California Sauvignon Blanc; Unbleached all-purpose flour for dusting; ¾ teaspoon dried thyme leaves; ¾ cup Chopped onion; 3 ounces fresh shiitake mushrooms, stems removed, sliced ¾ inch thick; 4 tablespoons (½ stick) unsalted butter

Preparation info

4
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Rolled veal stuffed with wild rice and apricots, simmered with shiitake mushrooms and onions in white wine. This is a classic dinner party dish, with lots of flavor.

Ingredients

¾ cup cooked wild rice
4 dried apricot halves, finely chopped
2 tablespoons

Main course

Method

Stir the rice, apricots, currants, ½ teaspoon of the salt, and pepper together in a mixing bowl.
Lay the scallopine flat on a work surface, and spoon some of the rice filling onto the center of each one. Fold them up like envelopes, secure with string, and set aside.
Melt 2