Veal Birds

== Description ==
Thin slices of boneless veal wrapped around succulent stuffing. Nice with hot tart applesauce.
* Contributed by Catsrecipes Y-Group
* Source: The Fannie Farmer Cookbook by Marion Cunningham
* Typed By: Susan Godfrey *alexanderjamesmom@gmail.com*
* Serves 4
== Ingredients ==
* 1½ lbs veal cutlets, trimmed
* 1½ cups Celery Stuffing
* 2 tbsp butter
* 1 tbsp oil
* salt
* freshly ground pepper
* 1½ cups chicken broth
* ½ cup heavy cream
== Directions ==
# Preheat the oven to 350°F.
# Pound the veal with a meat mallet or the edge of a saucer until ½ inch thick.
# Cut into 4 x 6-inch pieces.
# Spread some stuffing down the middle of each piece and roll lengthwise.
# Tie securely with string.
# Melt the butter and oil in a pan and brown the veal birds on all sides, a few at a time.
# Transfer to a casserole, sprinkle with salt and pepper, and pour the chicken broth over them.
# Cover and cook in the oven 45 minutes.
# Stir in the cream and cook, uncovered, for 20 – 30 minutes more.
Category:Cathy's Recipes
Category:Chicken stock and broth Recipes
Category:Heavy cream Recipes
Category:Stuffing Recipes
Category:Veal cutlet Recipes