Veal Birds
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Thin slices of boneless veal wrapped around succulent stuffing. This goes well with hot, tart applesauce. INGREDIENTS 1-1/2 pound veal cutlets, trimmed 1-1/2 cups Celery Stuffing (recipe follows) 2 tablespoons butter 1 tablespoon oil Salt Freshly ground pepper 1-1/2 cups chicken broth 1/2 cup heavy cream Preheat the oven to 350 degrees. Pound the veal with a meat mallet or the edge of a saucer until 1/4-inch thick. Cut into 4 x 6-inch pieces. Spread some stuffing down the middle of each piece and roll lengthwise. Tie securely with string. Melt the butter and oil in a pan and brown the veal birds on all sides, a few at a time. Transfer to a casserole, sprinkle with salt and pepper, and pour the chicken broth over them. Cover and cook in the oven 45 minutes. Stir in the cream and cook, uncovered, for 20 to 30 minutes more. Makes 4 servings CELERY STUFFING 4 tablespoons butter 1 cup chopped celery 4 tablespoons finely chopped onion 4 tablespoons minced parsley 4 cups dry bread crumbs 1/4 teaspoon freshly ground pepper 1/4 cup chicken broth Salt to taste Melt the butter in a skillet. Stir in the celery and onion and cook over low heat for 3 to 4 minutes. Remove from the heat and blend in the parsley, crumbs, pepper, chicken broth and salt. Makes 6 cups