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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