Veal Olives
Yield
12 servingsPrep
20 minCook
45 minReady
1 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
veal
leg |
* |
| 1 | x |
bread crumbs
|
*
|
| 1 | x |
butter
|
*
|
| 1 | small |
onions
minced |
|
| 1 | each |
eggs
|
|
| 1 | x |
cloves
|
*
|
| 1 | small |
onions
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
veal
leg |
* |
| 1 | x |
bread crumbs
|
*
|
| 1 | x |
butter
|
*
|
| 1 | small |
onions
minced |
|
| 1 | each |
eggs
|
|
| 1 | x |
cloves
|
*
|
| 1 | small |
onions
chopped |
|
Directions
Slice as large pieces as you can get from a leg of veal; make stuffing of grated bread, butter, a little onion, minced salt, pepper, and spread over the slices.
Beat an egg and put over the stuffing; roll each slice up tightly and tie with a thread; stick a few cloves in them, grate bread thickly over them after they are put in the skillet, with butter and onions chopped fine; when done lay them on a dish.
Make your gravy and pour over them.
Take the threads off and garnish with eggs, boiled hard, and serve.
To be cut in slices.
