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VEAL ROLLS
(4 servings)
4 veal cutlets
1/2 tsp. paprika
2 tsp. mustard
1 sweet dill pickle
1/2 cup liver sausage
1/4 cup butter
2/3 cup plain yogurt
1/2 tsp. salt
1/2 tsp. white pepper
Pound veal until very thin, dust with paprika, spread with
mustard.
Cut pickle lengthwise, in four. Spread liver sausage on veal and place a piece of pickle on each. Roll slices up and secure with toothpick.
Melt butter in skillet and brown the rolls on each side. Add yogurt and season with salt and pepper. Cover, cook over low heat 20 minutes.
Remove toothpicks; arrange on serving dish, spoon over the sauce and serve with rice.
VEAL AND FRUIT RAGOUT
(4 servings)
1-1/2 lb. veal
2 tbsp. butter
3/4 cup water
3 tbsp. flour
8 oz. green grapes
1 dessert apple
1 ripe pear
1/2 tsp. salt
1/2 tsp. paprika pepper
3 tbsp. cream
Remove any fat from meat and cut into chunks. Melt butter, add veal, and fry until brown on all sides. Add 1/2 cup water, cover, simmer 40 minutes, until veal is tender.
Mix flour with remaining water to form smooth paste. Stir into veal and cook another 5 minutes.
Peel grapes, halve and remove seeds. Peel and quarter apple and pear. Remove cores and dice.
Stir in salt, paprika and cream into veal mixture, then fold in fruit. Heat 2 - 3 minutes. Serve hot.
ROAST VEAL
(4 servings)
2 lb. veal roast
1 tsp. salt
1/2 tsp. white pepper
2 tsp. paprika
2 carrots
2 tomatoes
2 onions
5 tbsp. oil
7 tbsp. white wine
6 tbsp. whipping cream
parsley
Preheat oven to 400 degrees. Trim meat, rub all over with salt, pepper, paprika. Place meat in roasting pan.
Peel and chop carrots, onions, tomatoes and place with meat. Pour over the oil and wine and roast in oven 1 - 1-1/2 hours. Transfer to serving dish and keep warm.
Either blend vegetables and cooking liquid in blender or rub through strainer. Reheat, check seasoning and stir in cream. Pour around the meat and serve garnished with parsley.
** Cooked spinach topped with cheese and browned in broiler would make a good side vegetable.
VEAL CHOPS WITH KIDNEY SAUCE
(4 servings)
4 veal loin chops
1/2 tsp. onion salt
1-1/2 tsp. salt
1/2 tsp. white pepper
1 tsp. mustard
1 calf kidney
3 tbsp. oil
4 eggs
3 tbsp. chopped parsley
1 tbsp. chervil
1/4 cup butter
5 tbsp. brandy
Trim chips. Season with onion salt, 1/2 tsp. salt and the pepper; spread on mustard. Heat oil in skillet and fry chops over medium heat 3-5 minutes on each side; remove and keep warm.
Beat eggs with 1/2 tsp. salt, 5 tbsp. water (cold) and the herbs. In saucepan, melt butter and cook eggs until slightly scrambled. Keep warm.
Slice the kidney and cook in pan used for the chops for 30 seconds. Sprinkle with remaining salt.
Stir in brandy. Arrange chops on dish, spoon on eggs and kidney on top.
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