Polpettine Distese Veal Olives Recipe

Ingredients: Veal steak, butter, bread, eggs, pistacchio nuts, spice,

parsley.



Cut some slices of veal steak very thin as for veal olives, and spread

them out in a well-buttered stewpan. On each slice of veal put half a

spoonful of the following mixture: Pound some crumb of bread and mix it

with a whole egg; add a little salt, some pistacchio nuts, herbs, and

parsley chopped up, and a little butter. Roll up each slice of veal,

cover with a sheet of buttered paper, put the cover on the stewpan and

cook for three-quarters of an hour in two ounces of butter on a slow

fire. Thicken the sauce with a dessert-spoonful of flour and butter

fried together.

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