Veal Birdies Tidewater Style With Smithfield Ham Backfin Crab And Lemon Caper Sauce Recipes

FEINSCHMECKERROLE

Steps:

• Preheat oven to 400 degrees. Place 1 slice of smoked ham on each veal slice. Season with pepper and sprinkle each with sage leaves and ground hazelnuts. Fry the whole mushrooms in a little clarified butter and then place 1 mushroom on each veal slice.
• Roll up veal and tie with string. Season with salt and pepper. Place the veal rolls in an oven-proof dish, brush with clarified butter and dust generously with paprika. Brush once more with clarified butter. Place in the oven and cook uncovered for 20 minutes, basting from time to time. Remove veal from oven and slice each roll in half lengthwise with a very sharp knife. Arrange on a serving dish. Place the oven-proof dish on the heat and add the lemon juice, stir well to combine with the pan juices and then nap the veal rolls. Accompany with broccoli vinaigrette, if desired.

VEAL BIRDS

Steps:

• Cut veal into 3 x 4" strips.
• Combine bread crumbs, onion, parsley, salt and pepper.
• Spread veal with bread crumb mixture, roll and fasten with toothpicks.
• Melt butter or drippings in a skillet, add meat and brown on all sides.
• Place in a casserole.
• Add water to the skillet and bring to a boil, scraping the brown bits from the bottom.
• Pour over meat and bake at 350°F for 30 minutes.
• Mix flour with cream and pour over meat; continue cooking for an additional 30 minutes.
• Remove toothpicks prior to serving.