1/2 c. chopped onion
2 tbsp. sweet unsalted butter
3 c. day old white bread cubes
1 c. diced apple
Dash ground black pepper
1/2 c. water
1 lb. thinly sliced veal cutlets (4 lg. slices)
1 c. apple juice
1 tbsp. cornstarch
1/2 c. diagonally sliced celery, blanched
1/2 c. apple slices, blanched

Saute onion in 1 tablespoon butter until golden, about 5 minutes. Stir in bread cubes. Heat, stirring until butter is absorbed. Stir in diced apple, pepper and 1/4 cup water. Place 1/4 stuffing mixture (about 1/2 cup) near one edge of each cutlet. Roll up cutlets like a jelly roll. Melt remaining butter in skillet over medium heat. Brown veal rolls on all sides. Add 1 cup apple juice to skillet. Cover and cook until veal is tender, about 15 to 20 minutes. remove veal rolls to a warm platter. Mix together remaining 1/4 cup water and cornstarch. Stir into pan juices. Cook until thickened, stirring constantly. Spoon over veal rolls and garnish platter with blanched celery and apple slices. Makes four serving.