| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meat |
4 |
Servings |
INGREDIENTS
| 2 |
|
Veal rounds |
| 1 |
lg |
Onion; chopped |
| 1/4 |
c |
Tomato paste (up to) |
| 4 |
|
Shallots; diced |
| 1 |
sm |
Green pepper; diced |
|
|
Water |
|
|
Bacon drippings |
|
|
Salt & pepper to taste |
INSTRUCTIONS
Cut rounds into 2 by 4 inch pieces. Pound the meat (this tenderizes and
makes it more workable). Salt and pepper the meat to taste. Place onion
pieces in each strip and roll. Tie with string. Thoroughly brown the birds
in skillet containing hot bacon drippings. Add shallots, green peppers,
tomato paste and enough water to cover the birds. Cover the skillet and
allow to simmer 30 minutes, or until meat is fork tender. (Beef rounds may
be used if sliced very thin.)
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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