| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Meat |
8 |
Servings |
INGREDIENTS
| 3 |
|
Large; thin veal cutlets |
| 1/4 |
lb |
Salami; thinly sliced |
| 1/4 |
lb |
Bologna; thinly sliced |
| 1/4 |
lb |
Cooked ham; thinly sliced |
| 1/4 |
c |
Seasoned croutons; crushed |
| 3 |
|
Cloves garlic; minced |
|
|
Parsley; chopped |
| 1 |
ts |
Basil |
|
|
Olive oil |
|
|
Salt |
|
|
Pepper |
| 4 |
|
Hard-boiled eggs |
| 5 |
sl |
Bacon |
| 3 |
c |
Tomato sauce |
| 2 |
|
Whole cloves garlic |
INSTRUCTIONS
On a chopping board, arrange veal slices side by side, overlapping
slightly. Pound veal very thin, especially where veal overlaps. Place
salami slices over veal, overlapping slightly. Repeat with the bologna and
the cooked ham. Sprinkle with croutons, minced garlic, parsley and basil.
Sprinkle with olive oil, salt and pepper. Place a row of hard-boiled eggs
down the center and roll up in jellyroll fashion, making certain that the
eggs stay in the center. Place roll in baking dish and top with bacon.
Combine tomato sauce with garlic and pour over roll. Bake at 350° for 1
hour. Serve with remaining sauce. Yield: 8 servings.
SUE GASKIN (MRS. WILLIAM J.)
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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