Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 lb Pancetta; or bacon 1/4 c Arborio rice
1 tb Olive oil 2 c Chicken broth;*
1 Onion; finely diced, about 3 2 tb Chopped fresh sage
1 tb Minced garlic Salt and pepper to taste
1/4 c Lentils

You asked for a veal stuffing on Oct 1. Here's a recipe that I created for
stuffing a breast of veal that serves 6 people. It's from my next book,
tentatively called "What's for Dinner?" and due out next year from Wm
Morrow Co. *fresh or canned low-sodium UNROLL PANCETTA, CHOP INTO
1/4-INCH PIECES and place in a skillet with olive oil. Place skillet over
medium heat and cook 2 minutes. Add onion and garlic and cook, stirring
occasionally, 2 minutes. Add lentils, risotto and broth. Turn heat to low,
cover and simmer until broth is absorbed, about 30 minutes. Remove from
heat, scrape contents of the skillet into a work bowl and add sage, salt
and pepper. Michael Roberts
PRODIGY service Guest Chef FROM: GUEST CHEF (EXPT46B) ~---- HAPPY NEW
YEAR!!! * Elaine/Framingham * 01/04/92
01/07/92 5:26 PM FOOD AND WINE CLUB TOPIC: FOOD FORUM
TIME: 01/07 2:31 AM TO: ALL FROM: CAROLINE MCCALL (WHNP81A) SUBJECT:
R-MM PORK MEDALLIONS We tried this over Christmas and have adopted it as a
"favorite." Enjoy!

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