Veal and ham birds with hazelnut sauce

Veal and ham birds with hazelnut sauce

By
From
Encyclopedia of Food and Cookery
Serves
4

Ingredients

Quantity Ingredient
8 veal escalopes, about 10 × 15 cm
8 thin slices ham
2 tablespoons parsley, finely chopped
2 garlic cloves, crushed
90g butter
60g hazelnuts or walnuts, chopped
1 large onion, finely chopped
125ml white wine
1/2 teaspoon cinnamon
freshly ground black pepper
2-3 tablespoons sour cream
salt

Method

  1. If escalopes are not already beaten out, pound between 2 sheets of plastic wrap until very thin. Place a slice of ham on each slice of veal, and sprinkle with parsley and garlic. Tuck sides in, and make into neat rolls, securing with white thread or fine string.
  2. Heat butter in a large, heavy frying pan and gently brown rolls on all sides. Remove, and arrange side by side in a casserole just large enough to take them comfortably.
  3. Add hazelnuts and onion to butter remaining in frying pan, and fry until onion is soft and golden. Add wine, cinnamon, salt and pepper. Stir well to get up any brown bits from bottom of pan, and pour over veal rolls.
  4. Cover casserole and bake in a preheated moderate oven (180°C) for 20–25 minutes or until veal is tender. Take rolls out, remove strings and arrange on a heated serving platter. Stir sour cream into juices in casserole, and return to oven for a minute to heat through. Adjust seasoning and pour over rolls.
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