Prep 1 hr
Cook 40 mins
I think this was in a McCalls magazine about 30 years ago. It makes for an easy dinner party with great food. Serve with a green salad and fresh French or Italian bread. Time to make does not include refrigerator time.
- 3 lbs potatoes
- 3 1⁄2 teaspoons salt
- 1⁄2 teaspoon pepper
- 1⁄4 cup milk
- 5 tablespoons butter
- 1 egg, beaten
- 1 1⁄2 lbs veal cutlets (1/2-inch thick, 5 cutlets)
- 1⁄2 cup water
- 1⁄2 cup dry vermouth
- 1⁄2 cup heavy cream
- 1 tablespoon cognac
- 1 teaspoon seasoning salt
- 8 ounces mozzarella cheese
- 4 ounces Canadian bacon
- 1 unpeeled cucumber, sliced
- 2 tomatoes, sliced in wedges
- 2 tablespoons fresh parsley, minced
- DAY BEFORE: Peel and boil potatoes with 1 1/2 teaspoons salt until tender.
- Drain, mash and add 1/8 teaspoon pepper, 1/4 cup milk, 2 tablespoons butter and all but 2 tablespoons of the beaten egg.
- Beat fluffy.
- Half each cutlet, season and brown in 3 tablespoons butter.
- Put in an oven proof platter with sloaping sides, arranging side by side.
- Scrape skillet well and add water, wine, cream, cognac and seasoned salt.
- Bring to a boil and set aside.
- Put potatoes in a pastry tube and press out in a circular design along edge of platter.
- Brush with 2 tablespoons egg.
- Pour sauce over cutlets.
- Cut cheese into 10 1/4" slices.
- Put on each cutlet and cover with bacon.
- Cover with Saran wrap and refrigerate.
- ONE HOUR BEFORE SERVING: Take out of refrigerator and preheat oven to 375 degrees.
- Bake for 35-40 minutes or until tender and potatoes are golden.
- Slice cucumber slices once from the outer edge to the center and make a twist.
- Put twists of cucumber down center of platter.
- Decorate potato with thin wedges of tomato and freshly minced parsley.
- Garnish can be made ahead and refrigerated until needed.