Veal Birds

Ingredients

• 6 veal cutlets, well trimmed and thinly pounded between wax paper
• 2 cups onions, minced
• 1 cup butter
• 2 cups bread crumbs
• 1/2 cup seedless raisins
• Salt and pepper, to taste
• Pinch of powdered thyme
• 1/4 cup cream
• 3/4 cup all-purpose flour
• 1 pound fresh mushrooms, quartered
• 8 artichoke bottoms, quartered
• 1/4 cup parsley
• 1 cup dry sherry
• 2 cups beef bouillon

Instructions

1. Pound cutlets until thin and cut in half.
2. Sauté onions in 1/2 cup of the butter; add crumbs, raisins, salt, pepper and thyme. Remove from heat and add cream.
3. Put 2 tablespoons filling in each cutlet, then roll up and secure with wooden pick. Salt and pepper the meat and roll in flour. Brown rolls in remaining 1/2 cup butter.
4. Arrange rolls in baking dish and cover with mushrooms, artichokes and parsley. Add a little more flour to the drippings in the pan; stir in bouillon and sherry. Stir until thick. Pour gravy over rolls and bake at 325 degrees F for 30 to 45 minutes.