Kalvekyllinger Swedish Veal Birds Food

SWEDISH BRAISED VEAL BIRDS (KALVRULADER) WITH HAM AND SWISS

Steps:

• If your cutlets aren't thin and pre-pounded, pound them to be very thin and about 4x8".
• Mix flour, salt and pepper and dredge both sides of each cutlet.
• Place a slice of ham and cheese on each piece of meat.
• Roll up and secure with string or toothpicks. (String seems to work better for me.).
• Heat oil in heavy-bottomed skillet.
• Add meat rolls and brown quickly in hot oil on all sides.
• Add bouillon and reduce heat.
• Cover and simmer til meat is tender, about 30 minutes.
• Remove veal birds from pan to a platter. Remove strings or toothpicks, and cover loosely with foil. (Just to keep hot.).
• Add cream to pan and heat over low heat, cooking and stirring for 2 minutes.
• Season to taste with salt and pepper.
• *Don't add too much salt if your ham and cheese is very salty.
• Pour gravy over veal birds and serve.
• This is traditionally served with lingonberries, creamed potatoes and salad.

KALVEKYLLINGER - SWEDISH VEAL BIRDS

Steps:

• Wipe meat with a damp cloth and flatten with a meat hammer.
• Cut into six uniform sized pieces.
• Season and on each piece of meat, place a small piece of butter mixed with parsley and onion.
• Roll and tie with string.
• Melt lard or other fat in a deep skillet and sear rolls until well-browned.
• Add hot water, baste rolls with cream, water or stock; cover and simmer until meat is tender (90 minutes or so).
• Remove meat from pan, strain and skim the juice in the pan.
• Stir a little water into the flour to make a smooth paste; mix into the pan juices and season to taste with worcestershire, salt and pepper.
• Cut and remove the strings and place meat rolls in gravy to reheat.

VEAL BIRDS

Steps:

• Rub veal slices with salt.
• Mix the veal mince with pinch of marjoram, pepper, grated nutmeg, onion and parsley.
• Shape the mix into 4 thick rolls and wrap the veal slices around each one, securing with a toothpick.
• Melt the butter and fry the 'birds' until golden brown on all sides.
• Add stock and simmer for about 20 minutes covered.
• Also nice baked in a tomato based pasta sauce.

VEAL BIRDS

Steps:

• Cut veal into 3 x 4" strips.
• Combine bread crumbs, onion, parsley, salt and pepper.
• Spread veal with bread crumb mixture, roll and fasten with toothpicks.
• Melt butter or drippings in a skillet, add meat and brown on all sides.
• Place in a casserole.
• Add water to the skillet and bring to a boil, scraping the brown bits from the bottom.
• Pour over meat and bake at 350°F for 30 minutes.
• Mix flour with cream and pour over meat; continue cooking for an additional 30 minutes.
• Remove toothpicks prior to serving.

SAUTEED STUFFED VEAL BIRDS

Steps:

• Cut scaloppines in half diagonally so you have 12 pieces.
• To prepare filling, toss together all ingredients except 3 tablespoons olive oil, wine, butter and lemon juice.
• Place generous teaspoonful of stuffing on wide end of each scaloppine and roll tightly, securing with toothpick or kitchen thread.
• Heat 3 tablespoons oil and 3 tablespoons butter in 10-inch frying pan and when bubbling subsides, brown veal birds on all sides slowly. Add 1 cup wine and 1/2 cup stock. Cover and simmer for 20 minutes; check to see if more moisture is needed in pan, in which case add water or stock.
• Remove veal to heated platter. Skim fat from pan juices. Add remaining butter and about 1 tablespoon lemon juice to pan and bring to boil over high heat, stirring in coagulated meat juices. Pour over veal and serve with steamed rice.

OISEAUX SANS TETE (VEAL BIRDS)

Steps:

• Put each slice of veal between sheets of plastic wrap and pound with a flat mallet without breaking the tissues. Set aside.
• Heat one teaspoon of the butter in a saucepan and add one-half of the onion and one-half teaspoon garlic, and cook, stirring, until the mixture is wilted.
• Spoon and scrape the mixture into a mixing bowl, and add the sausage meat, parsley, egg, salt and pepper. Blend well.
• Lay out the pieces of veal in one layer on a flat surface. Sprinkle with salt and pepper. Spoon an equal portion of the filling on each slice. Wrap the meat around the filling, folding and tucking in the ends in envelope fashion. Tie each bundle neatly in two places with string. Sprinkle with salt and pepper. Dredge the bundles all over in flour and shake off excess.
• Select a heavy skillet large enough to hold the rolls, without crowding, in one layer. Heat the remaining three tablespoons of butter and, when it is quite hot but not browned, add the bundles. Cook, turning the bundles occasionally, until they are nicely browned all over, about three or four minutes.
• Transfer the bundles to a warm platter.
• Add the shallots, remaining one-half cup of onion, the remaining teaspoon of garlic, bay leaf, thyme, carrots and celery. Cook, stirring, about two minutes. Add the wine and stir to dissolve the brown particles that cling to the bottom and sides of the skillet. Add the tomatoes and cook, stirring occasionally, about five minutes.
• Return the veal rolls to the skillet and turn to coat them with sauce. Cover closely and let simmer for 30 minutes. Remove the strings and serve.