Veal sicilienne

8 Servings

Ingredients

Quantity Ingredient
3 Large; thin veal cutlets
¼ pounds Salami; thinly sliced
¼ pounds Bologna; thinly sliced
¼ pounds Cooked ham; thinly sliced
¼ cup Seasoned croutons; crushed
3 Cloves garlic; minced
Parsley; chopped
1 teaspoon Basil
Olive oil
Salt
Pepper
4 Hard-boiled eggs
5 slices Bacon
3 cups Tomato sauce
2 Whole cloves garlic

Directions

On a chopping board, arrange veal slices side by side, overlapping slightly. Pound veal very thin, especially where veal overlaps. Place salami slices over veal, overlapping slightly. Repeat with the bologna and the cooked ham. Sprinkle with croutons, minced garlic, parsley and basil.

Sprinkle with olive oil, salt and pepper. Place a row of hard-boiled eggs down the center and roll up in jellyroll fashion, making certain that the eggs stay in the center. Place roll in baking dish and top with bacon.

Combine tomato sauce with garlic and pour over roll. Bake at 350ø for 1 hour. Serve with remaining sauce. Yield: 8 servings.

SUE GASKIN (MRS. WILLIAM J.)

From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .

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