| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Veal tenderloin slices |
|
|
Salt and pepper |
| 2 |
|
Thin slices prosciutto ham; finely chopped |
| 8 |
oz |
Brie cheese; peeled and softened |
| 1/4 |
c |
Flour |
| 1 |
c |
Unsalted butter |
| 4 |
oz |
Any type mushrooms; (morels :-)) |
| 3 |
|
Shallots; finely chopped |
| 1 |
c |
Cream |
| 1 |
c |
Chopped parsley |
|
|
Fresh lemon juice |
INSTRUCTIONS
A hair early, but don't know when I'd get on the computer tomorrow. This
recipe is from "GATHERINGS" by the Junior League of Milwaukee. Best served
with a subtle noodle dish or steamed veggies and parslied boiled potatoes.
Pound veal and season lightly with salt and pepper. Combine ham and brie
and spread on veal slices. Roll up and dust veal with flour. Melt butter
over medium heat in large skillet. Saute veal rolls until brown on all
sides and cooked through. Remove to a covered plate. In same pan saute
mushrooms and shallots in remaining butter. Add cream and bring to a boil.
Reduce sauce to desired consistency and add parsley. Season to taste with
lemon juice and salt. Spoon sauce over veal. 6-8 servings
Great for company! Marie
Posted to TNT Recipes Digest by rdpatrick@juno.com (Robert D. Patrick) on
Feb 12, 1998
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