Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 tb Butter (or marg.); divided -in milk and drained
1/4 c Onion; chopped 2 cn Mushrooms; chopped, 3-4oz ea
1/4 c Green pepper; chopped 1/4 c Wine, Madeira
1 tb Parsley; chopped 1 ts Thyme, dried leaf; divided
1/2 ts Lemon rind; grated 2 lb Veal cutlet; pounded thin
1 ts Salt; divided 2 c Sour cream
1/2 c Chicken livers, raw; chopped 1 Bay leaf
2 Egg yolks; slightly beaten 1 tb Flour, all-purpose
2 sl Bread, whole wheat; soaked 1 cn Mushrooms, sliced; 3 to 4 oz

Melt 2 tablespoons butter in a large skillet. Add onion, green
pepper, parsley, lemon rind, and 1/2 teaspoon salt. Cook until
vegetables are tender. Add chicken livers and cook until brown. Add
egg yolks, soaked bread, chopped mushrooms with liquid, and Madeira
wine. Simmer 5 minutes.

Sprinkle 1/2 teaspoon thyme and remaining 1/2 teaspoon salt over veal
slice. Spread vegetable-liver filling on veal and roll loosely.
Secure with string or skewers. Melt remaining 4 tablespoon butter in
Dutch oven or flameproff casserole and brown veal roll on all sides.

Mix sour cream, bay leaf, and remaining 1/2 teaspoon thyme; pour over
veal. Cover and bake at 325 degrees for 1 hour. Remove from oven
and transfer veal roll to heated platter. Blend flour with 2
tablespoons liquid from sliced mushrooms; stir into sauce. Drain
remaining liquid from mushrooms; add sliced mushrooms to sauce. Cook,
stirring constantly, until sauce thickens and comes to a boil. Serve
with veal.

SOURCE: Southern Living Magazine, November 1972. Typos by Nancy
Coleman. Submitted By NANCY COLEMAN On 12-02-94

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