Breast of veal stuffed with mushrooms and swiss chard
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Breast of veal; (6 pounds) | |
| 1 | Lemon ; juice of | |
| ¼ | cup | Extra-virgin olive oil |
| 2 | tablespoons | Soy sauce |
| 2 | tablespoons | Chopped fresh rosemary |
| ½ | cup | Dry white wine |
| 1½ | pounds | Crimini mushrooms; washed, trimmed and diced |
| 3 | Stalks celery; diced | |
| 2 | pounds | Swiss chard; washed, dried, and chopped, (OR fresh spinach) |
| Salt and pepper | ||
| 1 | tablespoon | Chopped fresh thyme |
| 1 | Egg | |
| 6 | Potatoes; peeled and quartered | |
Directions
Source: "Cooking Kosher with Colette Rossant" Spinach may be substituted for Swiss chard.
Reposted from rec.food.cooking.jewish newsgroup. >From: Philip & Karen Selwyn (pkselwyn@...)
Posted to JEWISH-FOOD digest Volume 98 #001 by Jeff Freedman <jefffree@...> on Jan 01, 1998
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