INGREDIENTS

INSTRUCTIONS

Cut the veal into eight equal slices, each about 2-3 cm (1") thick.
Remove the oysters from their shells and reserve the liquid. Cut a
slit in each piece of veal with the point of a sharp knife, and stuff
with two oysters. Dust with seasoned flour, brush with beaten egg and
coat with breadcrumbs. Fry in butter until the meat is tender and the
outside golden brown.  Make a gravy with the pan juices and the
reserved oyster liquid. Pour  over the veal and garnish with lemon
slices. Sauteed potatoes and  wilted spinach or green beans are the
perfect accompaniments, or a  green salad. Posted to EAT-L Digest 10
Sep 96  Date:    Wed, 11 Sep 1996 10:47:09 EDT  From:    erika
metzieder <100627.3022@COMPUSERVE.COM> NOTES : This is  a more elegant
version of the oyster stuffed hamburger, for which I  use freerange
veal when I can get it. Otherwise use lamb fillet or  fillet of beef.
If you prefer, you can stuff and roast the fillet  whole, carving it at
the table.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 344
Calories From Fat: 88
Total Fat: 9.9g
Cholesterol: 134.2mg
Sodium: 89.2mg
Potassium: 518.3mg
Carbohydrates: 30.4g
Fiber: 1.1g
Sugar: <1g
Protein: 31.1g