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Oiseaux sans tete (Veal birds)

Ingredients

  • 12 thin slices veal, about one and one-half pounds, cut as for scaloppine
  • 1 teaspoon, plus 3 tablespoons, butter
  • 1 cup finely chopped onion
  • 1 ½ teaspoons finely minced garlic
  • ¾ pound lean sausage meat in bulk
  • ¼ cup finely chopped parsley
  • 1 egg, lightly beaten
  • Salt to taste, if desired
  • Freshly ground pepper to taste
  • ¼ cup flour
  • 2 tablespoons finely chopped shallots
  • 1 bay leaf
  • ½ teaspoon dried thyme
  • ¾ cup finely diced carrots
  • ¾ cup finely diced celery
  • ½ cup dry white wine
  • 1 cup crushed tomatoes
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      537 calories; 33 grams fat; 13 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 12 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 44 grams protein; 227 milligrams cholesterol; 666 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Six servings

Preparation

  1. Put each slice of veal between sheets of plastic wrap and pound with a flat mallet without breaking the tissues. Set aside.
  2. Heat one teaspoon of the butter in a saucepan and add one-half of the onion and one-half teaspoon garlic, and cook, stirring, until the mixture is wilted.
  3. Spoon and scrape the mixture into a mixing bowl, and add the sausage meat, parsley, egg, salt and pepper. Blend well.
  4. Lay out the pieces of veal in one layer on a flat surface. Sprinkle with salt and pepper. Spoon an equal portion of the filling on each slice. Wrap the meat around the filling, folding and tucking in the ends in envelope fashion. Tie each bundle neatly in two places with string. Sprinkle with salt and pepper. Dredge the bundles all over in flour and shake off excess.
  5. Select a heavy skillet large enough to hold the rolls, without crowding, in one layer. Heat the remaining three tablespoons of butter and, when it is quite hot but not browned, add the bundles. Cook, turning the bundles occasionally, until they are nicely browned all over, about three or four minutes.
  6. Transfer the bundles to a warm platter.
  7. Add the shallots, remaining one-half cup of onion, the remaining teaspoon of garlic, bay leaf, thyme, carrots and celery. Cook, stirring, about two minutes. Add the wine and stir to dissolve the brown particles that cling to the bottom and sides of the skillet. Add the tomatoes and cook, stirring occasionally, about five minutes.
  8. Return the veal rolls to the skillet and turn to coat them with sauce. Cover closely and let simmer for 30 minutes. Remove the strings and serve.

About 1 hour 15 minutes

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