Sauteed Stuffed Veal Birds Food

STUFFED VEAL BIRDS

Steps:

• GETTING READY 1. In a large bowl, place the bread cubes, celery, seasonings, onions and melted butter. Mix well and add the milk to the bowl. Mix again MAKING 2. Prepare the meat by setting it down flat 3. Heat 2 tablespoons of the stuffing on each piece of meat and roll it up. Fasten with a toothpick. 4. In a large plate, lay out the flour and roll the meat rolls in the flour. 5. Brown the rolls in the butte. Add water to the pan and then cover and simmer for one hour. 6. Remove the meat from the pan and take out the toothpicks. Set the meat on a serving platter. 7. Add the cream to the meat gravy and mix well. 8. Add the meat birds to the gravy and mix well again and simmer till the gravy turns thick SERVING 9. Serve hot

VEAL ROLLS WITH SAVORY BREAD STUFFING

Steps:

• Gather the ingredients.
• Sauté celery and onion in 1/4 cup butter until onion is tender.
• Stir in bread cubes, 1/4 teaspoon salt, sage, pepper, parsley, and milk; toss lightly.
• Divide dressing evenly between cutlets, placing some dressing in center of each cutlet.
• Roll meat around dressing and fasten with wooden picks.
• Roll veal rolls in flour to coat, saving leftover flour. In a large deep skillet or Dutch oven, brown veal rolls in the remaining 1/4 cup butter.
• Add the water and wine; cover tightly and simmer until tender, about 45 minutes.
• Put veal rolls on a serving platter and keep warm.
• Blend together the leftover flour and sour cream, and stir into drippings.
• Add mushrooms and remaining 1/2 teaspoon salt.
• Cook, stirring constantly until the sauce is thickened.

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.

VEAL IN WINE SAUCE

Steps:

• Cut veal into strips.
• Saute scallions in hot butter until soft.
• Add veal strips and saute over high heat for 2 minutes.
• Toss in mushrooms and cook for another 2 minutes.
• Stir in paprika, flour, salt and pepper.
• Add wine to form a sauce.
• Add cream.
• Cook for another 1 or 2 minutes.
• Serve over rice.