Prep 20 mins
Cook 1 hr
This recipe is from Soupcon I, a junior league of Chicago cookbook.
- 6 large veal cutlets
- 1⁄2 cup breadcrumbs
- 1⁄4 cup milk
- 1⁄4 lb cooked bulk pork sausage
- 1⁄4 cup chopped onion
- 1⁄2 minced garlic clove
- 2 slices cooked and diced bacon
- 1 tablespoon minced parsley
- 1 egg yolk
- 2 tablespoons fat
- 2 cups consomme
- 1 tablespoon flour
- lemon slice
- Pound veal unti it is 1/4 inch thick.
- Combine crumbs with milk; mix with sausage, onion, garlic, bacon, parsley and egg yolk.
- Put 1 tablespoon filling across the center of each piece of veal.
- Roll up, securing with a toothpick.
- Heat fat in skillet; saute veal rolls until browned.
- Add consomme and simmer until done, 45 to 60 minutes.
- Thicken liquid with flour.
- Place veal rolls on platter, cover with sauce and garnish with parsley and lemon slices.
So easy to make yet tastes and looks like you've spent all day in the kitchen! Other then adding the whole clove of garlic I made as posted. Loved the flavor the sausage and the bacon added to the filling. Served on a white platter with that lovely sauce spooned over made for great presentation. Looking forward to serving to family and friends.