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Ingredientes
- 8 slc Leg of veal pounded thin
- 2 Tbsp. Minced parsley
- 2 Tbsp. Finely minced scallions
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 4 x Bacon strips cut in two pcs
- 2 Tbsp. Butter
- 1 Tbsp. Minced onions
- 2 Tbsp. Minced celery
- 3 sprg Parsley
- 1/4 c. Consomme
Direcciones
- Combine minced parsley, scallion, salt, and pepper. Sprinkle each slice of meat with parsley mix. Lay a piece of bacon over mix. Roll slice of meat and tie with a string. Heat butter in large, heavy skillet. Add in onions, celery, and parsley. Cook over low flame for 5 min. Arrange rolled meat on bottom of pan. Cook uncovered for 10 min, turning two or possibly three times so which meat rolls are whitened on all sides. Don't allow meat to brown. Cover. Simmer for 1 hour, turning twice during the last half-hour of cooking. Throw away strings. Remove meat to heated serving dish and keep hot.
- Add in consomme to pan. Bring to boil and cook for 5 min. Pour over meat. Serve warm.
- Serve with rice.
- Suggested Wine: A light red wine; chilled dry white wine; or possibly a rose wine.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 64g | |
| Recipe makes 4 servings | |
| Calories 189 | |
| Calories from Fat 169 | 89% |
| Total Fat 18.91g | 24% |
| Saturated Fat 8.02g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 35mg | 12% |
| Sodium 628mg | 26% |
| Potassium 117mg | 3% |
| Total Carbs 1.09g | 0% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.27g | 0% |
| Protein 3.84g | 6% |
