1 Review

I think there are many variations on Blinde Vinken and I took a couple of liberties with this recipe- Veal is very expensive so instead of the veal cutlet on the out side I used paper thin slices of prosciutto to cover the ground veal . I added fresh mushrooms to the pan. Otherwise I followed the recipe and they turned out beautifully. A nice change Thanks Carol

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Bergy March 31, 2004
Blinde Vinken