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Veal Birds


  • 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


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

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