| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Swiss | 6 | Servings | |
INGREDIENTS
| 1 | Breast of veal; (6 pounds) | |
| 1 | Lemon ; juice of | |
| 1/4 | c | Extra-virgin olive oil |
| 2 | tb | Soy sauce |
| 2 | tb | Chopped fresh rosemary |
| 1/2 | c | Dry white wine |
| 1 1/2 | lb | Crimini mushrooms; washed, trimmed and diced |
| 3 | Stalks celery; diced | |
| 2 | lb | Swiss chard; washed, dried, and chopped, (OR fresh spinach) |
| Salt and pepper | ||
| 1 | tb | Chopped fresh thyme |
| 1 | Egg | |
| 6 | Potatoes; peeled and quartered |
INSTRUCTIONS
Source: "Cooking Kosher with Colette Rossant" Spinach may be substituted for Swiss chard. Reposted from rec.food.cooking.jewish newsgroup. >From: Philip & Karen Selwyn (pkselwyn@erols.com) Posted to JEWISH-FOOD digest Volume 98 #001 by Jeff Freedman <jefffree@eskimo.com> on Jan 01, 1998
A Message from our Provider:
“God grant me the courage not to give up what I think is right even though I think it is hopeless. #Chester W. Nimitz”