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Full Online Book HomeLearning KitchenVegetables - Veal Stuffed With Porcini
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Vegetables - Veal Stuffed With Porcini Post by :thehypnoguy Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1945

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Vegetables - Veal Stuffed With Porcini

12 thinly sliced veal cutlets, 1 3/4 pounds in all
1/2 lb. fresh porcini mushrooms
1 1/8 cups grated Parmigiano
1 small onion, minced
3 slices of white bread, moistened with broth or milk and gently squeezed to remove excess moisture
1 egg
Bunch of parsley, minced
2 cloves garlic
Several leaves of fresh sage
1/2 bullion cube, crumbled
Olive oil
1/2 cup dry sherry
Salt & pepper
Freshly grated nutmeg

Carefully clean the mushrooms of any dirt (rub them with a dampened cloth), and slice them finely.

Saute the minced onion in half the butter, and when it begins to turn translucent add the mushrooms. Cook for about 10 minutes over a moderate flame, seasoning the mixture with the crumbled bullion cube. When the mushrooms are cooked, mince them, and then combine them with the bread, the egg, the Parmigiano, pepper, a dash of nutmeg, and a little salt. Mix thoroughly, then add the minced parsley.

Once you have prepared the filling gently pound the slices of meat to thin them, taking care not to puncture them. Season the slices (one side only) with salt and pepper, and place a bit of the filling in the center of each. Fold the slices over the filling and tie them with string.

Preheat the oven to 400°, and while it's heating, flour the wallets and brown them in an ovenproof skillet in which you have heated the remaining butter, a couple of tablespoons of oil and 2 leaves of sage. Sprinkle the sherry into the pan and cook until half is evaporated. Cover the pan and transfer it to the oven for 15 minutes. When the pockets are done transfer them to a platter, remove the strings, drizzle the drippings over them and serve. Serves 6
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Meat: 1 lb. veal cutlets or sliced pork tenderloin, pounded to about 1/8 inch thick 1 cup flour Salt and pepper to taste 1/4 tsp. dried thyme 1/4 tsp. dried rubbed sage Olive oil for sauteing Mushroom Sauce: 1 cup sliced mushrooms, either wild or standard, but fresh 2 tsp. minced garlic Salt and pepper to taste 1/2 cup dry vermouth 1 cup chicken broth 1/4 tsp. dried or fresh thyme 1/4 tsp. rubbed or fresh sage 1 cup cream Chopped fresh parsley for garnish On a plate or piece of waxed paper, combine the flour and seasonings. Dredge