Veal "Birds" and Olives
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INGREDIENTS
1 cup pitted green olives
8 thin veal scallops weighing about 2-½ to 3 ounces each
Salt and pepper
8 thin slices ham
¼ cup olive oil
2 onions, peeled and chopped
½ pound tomatoes, peeled and chopped
Bouquet garni, made of thyme, bay leaf and parsley
1 clove garlic, whole and unpeeledSoak the olives in lukewarm water for 30 minutes.
In the meantime, make the veal birds:
Place the veal scallops on the table, and season with salt and pepper. Place a piece of ham (it should be about the same size as the scallop) on top of each one, fold in the ends, then roll each one up like a sausage. Tie with kitchen string, with one piece going around the “bird” lengthwise and the other crosswise, like a little package.
Heat the oil in a large frying pan, add the onions, and cook to color lightly; then add the veal birds and brown on all sided over moderate heat. Add the tomatoes, the bouquet garni, and the garlic. Raise the heat and boil for about 10 minutes, or until the water from the vegetables has all evaporated; then lower the heat, cover the pan, and cook for 8 minutes. Add the drained olives and cook 7 minutes more, taste for salt and pepper, and serve.
Serve with mashed potatoes or Potato Souffle
Serves 4