French Veal Rolls

This recipe is from soupcon i, a junior league of chicago cookbook.

Pound veal unti it is 1 / 4 inch thick.

Combine crumbs with milk.

Mix with sausage , onion , garlic , bacon , parsley and egg yolk.

Put 1 tablespoon filling across the center of each piece of veal.

Roll up , securing with a toothpick.

Heat fat in skillet.

Saute veal rolls until browned.

Add consomme and simmer until done , 45 to 60 minutes.

Thicken liquid with flour.

Place veal rolls on platter , cover with sauce and garnish with parsley and lemon slices.

veal cutlets, breadcrumbs, milk, bulk pork sausage, onion, minced garlic clove, bacon, parsley, egg yolk, fat, consomme, flour, lemon slice