| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
Meats, Appetizers |
12 |
Servings |
INGREDIENTS
| 3 |
lb |
Veal round streak, 1/4" |
|
|
Thick |
| 2 |
cl |
Garlic,pressed |
| 12 |
|
Pieces ham, sliced thin |
| 12 |
|
Pieces cheese, sliced thin |
|
|
Flour for dredging |
| 2 |
|
Eggs, beaten |
| 3 |
tb |
Milk |
| 1/2 |
ts |
Horseradish |
| 1 |
c |
Bread crumbs |
| 1/4 |
ts |
Poultry seasoning |
| 1 |
cn |
Condensed cream of mushroom |
|
|
Soup |
| 2 |
tb |
White wine |
| 1/2 |
c |
Milk |
|
|
Sprinkle of paprika |
INSTRUCTIONS
Preheat oven to 350 degrees. Pound veal with garlic into 1/8" thick. Cut
into 12 even pieces. Top each piece of veal with thin slice of ham. Top
each with thin slice of cheese. Roll up veal pieces with ham and cheese
inside. Secure with toothpicks, tie with thread. Dredge each roll with
flour. Combine eggs, milk and horseradish. Roll each meat roll in this egg
wash. Mix bread crumbs and poultry seasoning together. Roll each meat roll
in the bread crumbs. Place seam side down in baking dish. Combine and bring
to boil the mushroom soup, white wine and milk. Pour around meat rolls.
Cover baking dish. Bake for 1 hour. Uncover and sprinkle with paprika. Bake
another 10 minutes or until crumbs are a golden brown.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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