tarry on veal rolls
(1 rating)
Another unique & antique farmhouse recipe..most of these recipes are so unique and odd from our recipe titles and styles..it just amazes me how different and wonderful these old recipes are and with such witty names too. I hope you are all enjoying this treasure, as when I found them and now found a way to share them with other cooks who love cooking, the history of cooking, and everything else about sharing our recipes and love for cooking. Thank you
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(1 rating)
yield
4 serving(s)
prep time
10 Min
cook time
25 Min
Ingredients For tarry on veal rolls
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2 lbveal cutlets
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1/4 call purpose flour
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1/4 ceach of chopped celery, and green onions
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2 csoft bread crumbs
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1 lgegg
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1 tspdried tarragon leaves
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1 tspgrated lemon rind
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1/4 tspof each salt and black pepper
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1 Tbspeach of butter and olive oil
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1/4 tspdried tarragon leaves
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1/4 corange juice
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1/2 cwine (or chicken broth if you like that better)
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sliced lemons for garnish
How To Make tarry on veal rolls
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1Sprinkle each cutlet with flour, shaking off any excess
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2Saute celery and green onions in 1/4 c. of wine. Stir in bread crumbs, egg and seasonings listed (1 tsp. tarragon, 1 tsp lemon rind, 1/4 tsp salt and pepper). mix well.
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3Spoon some stuffing on each piece of veal. Roll up. Secure with toothpicks. Heat butter and oil. Brown veal well on all sides. Add 1/4 tsp. tarragon, orange juice and wine to the skillet.
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4Cover and simmer 25 minutes. Check a few times, adding a little water to skillet if needed.
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5Remove toothpicks, place meat on a platter, spooning pan juices over the veal. Garnish with lemon slices and serve.
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6* good to serve some broccoli,crusty bread, Camembert cheese and fresh fruit with sesame biscuits for dessert.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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