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6 veal cutlets, well trimmed and thinly pounded between wax paper
2 cups onions, minced
1 cup butter or margarine
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 flour
1 pound fresh mushrooms, quartered
8 artichoke bottoms, quartered
1/4 cup parsley
1 cup dry sherry
2 cups beef bouillon
Pound cutlets until thin and cut in half.
Sauté onions in 1/2 cup of the butter; add crumbs, raisins, salt, pepper and thyme.
Remove from heat and add cream.
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.
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.