Yield > 4
Keys : Veal Meats French France European Mediterranean French
Hot
Ingredients :
8 slc Leg of veal pounded thin
2 tbl Chopped parsley
2 tbl Finely chopped scallions
1/2 tsp Salt
1/4 tsp Pepper
4 x Bacon strips cut in two
pieces
2 tbl Butter
1 tbl Chopped onions
2 tbl Chopped celery
3 sprg Parsley
1/4 cup Consomme
Method :
• Combine chopped parsley, scallion, salt, and pepper.
Sprinkle each slice of meat with parsley mixture. Lay a piece of
bacon over mixture. Roll slice of meat and tie with a string.
Heat butter in large, heavy skillet. Add onions, celery, and
parsley. Cook over low flame for 5 minutes. Arrange rolled
meat on bottom of pan. Cook uncovered for 10 minutes,
turning two or three times so that meat rolls are whitened on
all sides. Do not allow meat to brown. Cover. Simmer for 1
hour, turning twice during the last half-hour of cooking.
Discard strings. Remove meat to heated serving dish and keep
warm.
• Add consomme to pan. Bring to boil and cook for 5
minutes. Pour over meat. Serve hot.
• Serve with rice.
• Suggested Wine: A light red wine; chilled dry white wine;
or a rose wine.
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