| 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”