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West Bank Veal Birdscajun, kosher 8 veal cutlets, cut thin 1 salt and pepper 1 tablespoon worcestershire sauce 8 tablespoon rice dressing (see #53) 1 flour 1/4 teaspoon oregano 1 tablespoon onion soup mix Pound cutlets with mallet until thin, being careful not to split meat. Season with salt and pepper. Lay squares of veal on a flat surface; put a spoonful of dressing in center of each one. Roll up squares and secure with toothpicks. Roll in flour and brown in hot fat. Add 1/2 c. cold water and cover tightly so that steam will not escape. Cook 1 1/2 hrs. until brown. Make gravy by adding Worcestershire sauce, onion soup mix, and oregano.
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