Oiseaux Sans Tete Veal Birds Recipes

Steps:

• Cut scaloppines in half diagonally so you have 12 pieces.
• To prepare filling, toss together all ingredients except 3 tablespoons olive oil, wine, butter and lemon juice.
• Place generous teaspoonful of stuffing on wide end of each scaloppine and roll tightly, securing with toothpick or kitchen thread.
• Heat 3 tablespoons oil and 3 tablespoons butter in 10-inch frying pan and when bubbling subsides, brown veal birds on all sides slowly. Add 1 cup wine and 1/2 cup stock. Cover and simmer for 20 minutes; check to see if more moisture is needed in pan, in which case add water or stock.
• Remove veal to heated platter. Skim fat from pan juices. Add remaining butter and about 1 tablespoon lemon juice to pan and bring to boil over high heat, stirring in coagulated meat juices. Pour over veal and serve with steamed rice.

Steps:

• In a heavy skillet cook 1/2 cup of the onion and the mushrooms in 6 tablespoons of the butter over moderate heat, stirring occasionally, until the onion is golden, stir in the bread crumbs, the basil, and salt and pepper to taste, and let the filling cool. Divide the filling among the cutlets and fold in the long sides of each cutlet 1/2 inch. Starting with a short side, roll up the cutlets and tie them at each end with kitchen string.
• In a large heavy skillet heat 2 tablespoons of the remaining butter over moderately high heat until the foam subsides, in it brown the veal birds, patted dry, and transfer them as they are browned to a bowl. In the skillet cook the remaining 1 cup onion in the remaining 1 tablespoon butter over moderate heat, stirring, until it is golden, stir in the stock, the tomato purée, and the paprika, and add the veal birds with any juices that have accumulated in the bowl. Simmer the mixture, covered, for 15 to 20 minutes, or until the veal is tender. Arrange the noodles on a platter, remove the string from the veal birds, and transfer the veal birds with tongs to the platter. Reduce the heat to low, whisk the sour cream and salt and pepper to taste into the skillet, and cook the sauce, stirring occasionally, until it is hot, but do not let it boil. Serve the sauce separately.

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.