“This recipe is from Soupcon I, a junior league of Chicago cookbook.”
READY IN:
1hr 20mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Pound veal unti it is 1/4 inch thick.
  2. Combine crumbs with milk; mix with sausage, onion, garlic, bacon, parsley and egg yolk.
  3. Put 1 tablespoon filling across the center of each piece of veal.
  4. Roll up, securing with a toothpick.
  5. Heat fat in skillet; saute veal rolls until browned.
  6. Add consomme and simmer until done, 45 to 60 minutes.
  7. Thicken liquid with flour.
  8. Place veal rolls on platter, cover with sauce and garnish with parsley and lemon slices.

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