Name: Brociolone
Ingredients: 1 md Carrot, minced; 1 md Onion, minced; 1 Celery, stalk, minced; 1 ts Garlic, minced; 1 ts Thyme; 1 ts Oregano; 1 Bay leaf; 2 c Tomatoes, chopped; Salt (to taste); Pepper, white (to taste); Oil; 1/2 c Crumbs, bread; 1 tb Parsley, minced; 1 ts Garlic, minced; 1/2 ts Oregano; 1 tb Cheese, Romano, grated; 1 tb Cheese, Parmesan, grated; 2 lg Eggs, hard-boiled, chopped; 2 tb Oil, olive, (or more); Salt (to taste); Pepper (to taste); 8 sl Veal; 1/4 c Oil, olive

It might be well if we stopped using the terms “victory” and “defeat” to describe our progress in holiness. Rather we should use the terms “obedience” and “disobedience.” When I say I am defeated by some sin, I am unconsciously slipping out from under my responsibility. I am saying something outside of me has defeated me. But when I say I am disobedient, that places the responsibility for my sin squarely on me. We may, in fact, be defeated, but the reason we are defeated is because we have chosen to disobey.

Jerry Bridges

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy, Eggs	Italian	Meats, Italian, Masterchefs, Norleans, Lariv	4	Servings

INGREDIENTS

1	md	Carrot, minced
1	md	Onion, minced
1		Celery, stalk, minced
1	ts	Garlic, minced
1	ts	Thyme
1	ts	Oregano
1		Bay leaf
2	c	Tomatoes, chopped
		Salt (to taste)
		Pepper, white (to taste)
		Oil
1/2	c	Crumbs, bread
1	tb	Parsley, minced
1	ts	Garlic, minced
1/2	ts	Oregano
1	tb	Cheese, Romano, grated
1	tb	Cheese, Parmesan, grated
2	lg	Eggs, hard-boiled, chopped
2	tb	Oil, olive, (or more)
		Salt (to taste)
		Pepper (to taste)
8	sl	Veal
1/4	c	Oil, olive

INSTRUCTIONS

TOMATO SAUCE
STUFFING
ASSEMBLY
Tomato Sauce: =============
Heat the oil in a pan and add the carrot, onion, celery and garlic.
Cook for 8 minutes over moderately low heat.
Add herbs, tomatoes, salt and pepper.  Simmer for an hour or more.
Stuffing: =========
Combine ingredients, blending with your hands.
Assembly: =========
Pound the veal slices thin and divide the stuffing among them. Roll up
the veal around the stuffing and secure with a toothpick.
Heat the oil, then brown the veal rolls, pouring off the fat.
Add the sauce and simmer the veal rolls, covered, for 1 hour or until
just tender when pierced with a knife.
Source: Great Chefs of New Orleans, Tele-record Productions
:    Box 71112, New Orleans, Louisiana - 1983
:    Chef Goffredo Fraccaro, La Riviera Restaurant, New Orleans
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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