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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Veal Birds Recipe

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This recipe for Veal Birds, by , is from Flynn Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Karen Spears Kraigbaum

Category:
Category:

Ingredients:  
Ingredients:  
4 Veal or Beef Cutlets
cup grated Swiss cheese
lb fresh mushrooms sliced
2 medium onions diced
Salt, pepper & flour

Directions:
Directions:
Pound cutlets thin between sheets of waxed paper.
Salt, pepper and lightly flour cutlets.
Saute mushrooms and onions.
Stuff cutlets with mushrooms, onion & cheese.
Fasten together with took picks (resembling chicken breast filets)

Brown cutlets in butter, then bake covered at 350 for 30 minutes.

 

 

 

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