Recipe For Cooking Veal Rolls A La Jardiniere

Cut veal from the leg in very thin slices. With a wooden mallet pound the slices to one fourth an inch in thickness, cut in pieces three by five inches, and chop the trimmings with one eighth as much of bacon or fat salt pork. Add half as much, by measure, of fresh bread crumbs as meat, season with onion juice, paprika, lemon juice, salt, and the stems of a dozen mushrooms chopped and sauté in butter. Add a beaten egg and stock, or water, to make the whole as moist as possible and still hold its shape. Spread each slice with the forcemeat nearly to the edge, roll tightly, and tie or fasten with small buttered skewers. Shape the remaining mixture into balls. Dredge both rolls and balls with salt, pepper, and flour, and sauté to a light brown in hot bacon fat or butter. Half cover with stock, or thin cream, and let simmer about forty-five minutes, or until tender. Meanwhile boil a cauliflower and peas; sauté a dozen mushroom caps, wiped and peeled, and cook them ten minutes in a little cream. Dispose the rolls upon a serving-dish, the vegetables and balls around. Mix the cream in which the mushrooms were cooked with the liquid in the pan, thicken if desired with roux or meunière, and strain into a sauce boat. The yolk of beaten egg, diluted with one fourth cup of cream, or with a tablespoonful of butter and a little lemon juice, may be added if desired.