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| 4 veal cutlets, about 1/4“ thick | 1 Tbl. chopped parsley |
| 1 Tbl. unsalted butter | 1/4 tsp. dried sage |
| 1/4 C finely chopped carrots | 1/4 tsp. freshly ground black pepper |
| 1/4 C finely chopped celery | 1 C low sodium beef broth |
| 2 Tbl. finely chopped onion | 1/4 lb. mushrooms, sliced (1/2 C) |
| 1 garlic clove, minced | 2 tsp. flour |
| 1 C cooked brown or white rice | 2 Tbl. water |
Pound cutlets to 1/8 inch thickness. Melt
butter in a small saucepan over medium-high heat. Add carrots,
celery, onion and garlic. Cook, stirring occasionally, 5 minutes.
Remove from heat. Stir in rice, parsley and seasonings. With
tablespoon, spoon an equal amount of stuffing onto each cutlet.
Roll up and secure with a toothpick.
Spray large non stick skillet with cooking spray. Over medium
heat, brown veal rolls on all sides. Add broth and mushrooms.
Bring to a boil and reduce heat. Add any leftover stuffing to
skillet. Cover and simmer 20 to 30 minutes (fork tender).
Transfer veal to warm serving platter. In a small bowl, mix flour
and water. Add to liquid in skillet. Cook, stirring constantly
until thickened.Add salt and pepper if desired. Pour over veal.
Serves 4. Serve with a light or light-medium flavored red wine
(such as Pinot Noir, Chianti or Rioja) or a full flavored
Chardonnay or Sauvignon Blanc.
Veal Birds over Rice a la Grecque
| 6 large or 12 small thin slices of veal, leg or rump | 1 C veal stock |
| 1/2 C butter | 1 1/2 C rice |
| 4 onions, chopped | 4 lettuce leaves, shredded |
| 1/2 C bread crumbs | 4 mushrooms, sliced |
| 1/4 C chopped fresh parsley | 4 tomatoes, peeled, seeded, chopped |
| 2 tsp. salt | 3 fresh sausages, skinned, mashed |
| 1 tsp. pepper | 1/2 clove garlic, crushed |
| 6 large or 12 small pieces of thinly sliced boiled ham | 1/4 tsp. pepper |
| 2 onions, thinly sliced | 3 C hot chicken stock |
| 4 carrots, thinly sliced | 3/4 C frozen peas, thawed |
| cornstarch and water | 3 Tbl. raisins, sautéed in butter |
| 1 large onion, finely chopped | 1 pimento, diced |
Sauté onions in 1/3 C butter until tender. Don't brown. Add bread crumbs, parsley, salt and pepper. Blend and spread a little stuffing on each veal slice. Cover each with a piece of ham, roll up the slices with the veal on the outside and tie the rolls with string. Heat oven to 350 F. Melt 2 Tblsp butter in a large casserole. Add veal birds and sauté, turning, until golden brown on all sides. Add onions and carrots. Add veal stock, cover and bake 1 hour. Serve with a medium-flavored red wine such as a Médoc, a good Chianti, a Rioja Riserva or a lighter Cabernet.
Osso Buco in Citrus Sauce with Fettuccine
| 4 veal shanks, 10 oz each | 1/3 C Italian parsley, chopped |
| 2 Tblsp olive oil | 1/4 C fresh basil, chopped |
| 1 orange | 1 bottle dry white wine |
| 1/2 grapefruit | 2 C chicken broth |
| 1 lemon | 3/4 lb. tomatoes, peeled, seeded, chopped |
| 2 cloves garlic, minced | freshly ground black pepper |
| 1/4 red onion, chopped | 3/4 lb. fettuccine |
| 1 carrot, chopped | 3 tsp. salt |
| 1 celery rib, chopped | 1 Tbl. Italian parsley, chopped |
In a large skillet, sauté the veal in oil on
both sides until golden brown. Peel and mince the zest of the
citrus fruits. Remove shanks. Cook zest, onion, carrot, celery,
parsley and all but 1 Tblsp basil about 10 minutes. Meanwhile,
juice the citrus fruits.
Add the wine to the pan. Boil until reduced by half. Add the
fruit juices, chicken stock and tomatoes. Season with plenty of
black pepper. Return shanks to the pan and cook slowly until some
of the meat comes off the bones, about 2 hours. Meanwhile, bring
3 quarts of water to a boil. Add salt and cook pasta until al
dente. Drain well. Toss with enough Osso Buco sauce to coat well.
Sprinkle with parsley. Serve Osso Buco over the fettuccini. (Osso
Buco can be prepared 1 day ahead). Serves 4. Serve with a big,
hearty Italian red wine (such as Barolo, Morellino di Scansano,
Salice Salentino or Ciro Riserva) or a Zinfandel.
Hungarian Stuffed Breast of Veal
| 1 veal breast for stuffing | 1 egg yolk |
| 1 crusty roll | salt to taste |
| 8 cooked shrimp | freshly ground black pepper to taste |
| 8 cooked asparagus tips | 1 Tbl. paprika |
| 1 C frozen peas, thawed | 1 1/2 C tomato juice |
| 3 Tbl. butter | 1/2 C lite sour cream |
| 1 egg |
Soak the roll in water and squeeze lightly.
Chop shrimp and asparagus tips. Mix these with the wet crumbs. In
a large saucepan, heat the shrimp mixture and peas in butter.
Remove the pan from heat. Stir in egg and egg yolk, beaten
together.
Stuff the veal breast with the mixture. Sew up the opening. Roast
at 350 F for 1 1/2 hours, basting frequently with the tomato
juice, until the meat is tender and golden brown. Add sour cream
to the pan gravy, mix to thicken and serve hot. This dish is
flexible enough to go with anything from a Macon or light
Chardonnay to a tasty Sauvignon Blanc to a light red, such as a
Pinot Noir or a Valpolicella.
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