Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

------------------------TOMATO SAUCE-----------------------------
1 md Carrot, minced 1 ea Bay leaf
1 md Onion, minced 2 c Tomatoes, chopped
1 ea Celery, stalk, minced Salt (to taste)
1 ts Garlic, minced Pepper, white (to taste)
1 ts Thyme Oil
1 ts Oregano

--------------------------STUFFING-------------------------------
1/2 c Crumbs, bread 1 tb Cheese, Parmesan, grated
1 tb Parsley, minced 2 lg Eggs, hard-boiled, chopped
1 ts Garlic, minced 2 tb Oil, olive, (or more)
1/2 ts Oregano Salt (to taste)
1 tb Cheese, Romano, grated Pepper (to taste)

--------------------------ASSEMBLY-------------------------------
8 sl Veal 1/4 c Oil, olive

Tomato Sauce: =============

Heat the oil in a pan and add the carrot, onion, celery and
garlic. Cook for 8 minutes over moderately low heat.

Add herbs, tomatoes, salt and pepper. Simmer for an hour or
more.

Stuffing: =========

Combine ingredients, blending with your hands.

Assembly: =========

Pound the veal slices thin and divide the stuffing among them.
Roll up the veal around the stuffing and secure with a toothpick.

Heat the oil, then brown the veal rolls, pouring off the fat.

Add the sauce and simmer the veal rolls, covered, for 1 hour or
until just tender when pierced with a knife.

Source: Great Chefs of New Orleans, Tele-record Productions
: Box 71112, New Orleans, Louisiana - 1983
: Chef Goffredo Fraccaro, La Riviera Restaurant, New Orleans

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