|Beard on Birds|
|by James Beard|
America's most esteemed culinary instructor, the great James Beard, shares his winning ways with chicken, turkey, goose, duck, and wild game.
1 - 10 of 17 for veal birds
Result Page: 1
Cut veal into 6 portions ... Add wine. Cover and simmer 50 minutes. Remove meat from pan. Stir in sour cream. Heat, but do not boil. Pour over meat rolls.
Beat egg well ... Roll stuffing in veal and secure with ... string. Roll the "birds" in the ... breast thin. Use 1 chicken breast per person. Serves 4-6.
Combine minced onion, ... well; spread on veal slices. Roll up ... all. Cover; simmer 1 hour or until tender. Thicken gravy, if desired. Yield: 6 servings.
In large skillet, ... If possible, buy veal cut as for ... as needed. Remove birds when done; sprinkle ... heat. Best served with rice and a green salad.
Thin pieces of veal steak, 4 x ... so that each steak is covered halfway. Bake at 350 degrees for 30 minutes or until tender. Use the drippings for gravy.
Have veal cut into 8 ... around rolls. Cover baking dish with foil. Bake in 350 degree oven for 50 minutes. Uncover for 10 minutes or until crumbs are crisp.
Salt and pepper each piece of veal, set aside. ... hot fat; add 1/3 cup water; cover tightly and cook slowly 1 hour or until tender, turning occasionally.
Cut veal into 6 inch ... with string. Dip in flour. Saute rolls in remaining butter until brown. Add sour cream. Simmer for 30 minutes. Yield 6 servings.
Cut veal into 16 even-sized ... heat, add veal rolls and brown quickly. Add chicken broth; cover and simmer 20 minutes. Remove veal birds to a warm platter.
Wrap veal around prosciutto and ... brown each veal bird; add a ... minutes, covered, turning occasionally, adding water if needed. Can be served with rice.
Result Page: 1
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