Veal Birds Recipe
A delicious, tender meat dish from the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.food.com.
Cooking tools:
- Cutting board
- Chef's knife
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Toothpick
- Skillet
- Spatula
- Baking dish
- Oven
- Stove
- Whisk
- Wooden spoon
- Kitchen timer
- Oven mitt
- Serving platter
Ingredients
- 4 slices veal (thinly sliced leg of veal)
- 1 cup breadcrumbs
- 2 tablespoons onions, minced
- 1 tablespoon parsley, minced
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 tablespoon butter or 1 tablespoon dripping
- 1 cup water
- 2 tablespoons flour
- 1 cup cream
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