OISEAUX SANS TETE (VEAL BIRDS)
Provided by Craig Claiborne And Pierre Franey
Categories dinner, main course
Time 1h15m
Yield Six servings
Number Of Ingredients 17
Steps:
- Put each slice of veal between sheets of plastic wrap and pound with a flat mallet without breaking the tissues. Set aside.
- 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.
- Spoon and scrape the mixture into a mixing bowl, and add the sausage meat, parsley, egg, salt and pepper. Blend well.
- 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.
- 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.
- Transfer the bundles to a warm platter.
- 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.
- 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.
Nutrition Facts : @context http, Calories 304, UnsaturatedFat 10 grams, Carbohydrate 14 grams, Fat 19 grams, Fiber 2 grams, Protein 17 grams, SaturatedFat 7 grams, Sodium 553 milligrams, Sugar 5 grams, TransFat 0 grams
VEAL BIRDIES TIDEWATER-STYLE, WITH SMITHFIELD HAM, BACKFIN CRAB AND LEMON-CAPER SAUCE
Steps:
- Preheat oven to 300 degrees. In a small bowl, combine the crabmeat and chervil and toss gently. Cover and refrigerate.
- Dry the veal with paper towels, then place each slice between 2 pieces of waxed paper and, using a meat mallet or other blunt instrument like a small saute pan, pound to about 1/4-inch thickness. Sprinkle the veal slices generously with salt and pepper, then lay 1 slice of ham on top of each slice. Top each piece of ham with 1/8 of the crabmeat mixture. Roll up each veal slice into a fat tube and secure with 1 or more toothpicks. If you have time, place the birdies in the refrigerator for 20 minutes; this will help keep them sealed as they cook.
- In a large saute pan, melt 2 tablespoons of the butter over medium heat. Add the veal, in batches if necessary to avoid crowding, and cook until browned on all sides, 3 to 4 min1utes per side; transfer the birdies to an ovenproof platter as they are done. When all the birdies are browned, turn off the oven and place the platter in the oven while you prepare the sauce.
- Add the capers to the pan and cook, stirring, for 3 minutes. Drain off the darkened butter, leaving the capers in the pan. Add the remaining 2 tablespoons butter to the pan. When the butter has melted, squeeze the lemon juice over the capers. Add the parsley and stir to combine. Season with salt and pepper, pour the sauce over the platter of veal birds, and serve right away.
SAUTEED STUFFED VEAL BIRDS
Provided by Mimi Sheraton
Categories dinner, sauces and gravies, main course
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Cut scaloppines in half diagonally so you have 12 pieces.
- To prepare filling, toss together all ingredients except 3 tablespoons olive oil, wine, butter and lemon juice.
- Place generous teaspoonful of stuffing on wide end of each scaloppine and roll tightly, securing with toothpick or kitchen thread.
- Heat 3 tablespoons oil and 3 tablespoons butter in 10-inch frying pan and when bubbling subsides, brown veal birds on all sides slowly. Add 1 cup wine and 1/2 cup stock. Cover and simmer for 20 minutes; check to see if more moisture is needed in pan, in which case add water or stock.
- Remove veal to heated platter. Skim fat from pan juices. Add remaining butter and about 1 tablespoon lemon juice to pan and bring to boil over high heat, stirring in coagulated meat juices. Pour over veal and serve with steamed rice.
Nutrition Facts : @context http, Calories 394, UnsaturatedFat 14 grams, Carbohydrate 18 grams, Fat 25 grams, Fiber 1 gram, Protein 18 grams, SaturatedFat 9 grams, Sodium 523 milligrams, Sugar 1 gram, TransFat 0 grams
VEAL BIRDS
A delicious, tender meat dish from the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Veal
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut veal into 3 x 4" strips.
- Combine bread crumbs, onion, parsley, salt and pepper.
- Spread veal with bread crumb mixture, roll and fasten with toothpicks.
- Melt butter or drippings in a skillet, add meat and brown on all sides.
- Place in a casserole.
- Add water to the skillet and bring to a boil, scraping the brown bits from the bottom.
- Pour over meat and bake at 350°F for 30 minutes.
- Mix flour with cream and pour over meat; continue cooking for an additional 30 minutes.
- Remove toothpicks prior to serving.
Nutrition Facts : Calories 323.4, Fat 22.8, SaturatedFat 13.7, Cholesterol 74, Sodium 385.7, Carbohydrate 24.8, Fiber 1.4, Sugar 2, Protein 5.4
VEAL BIRDS PAPRIKA
Steps:
- In a heavy skillet cook 1/2 cup of the onion and the mushrooms in 6 tablespoons of the butter over moderate heat, stirring occasionally, until the onion is golden, stir in the bread crumbs, the basil, and salt and pepper to taste, and let the filling cool. Divide the filling among the cutlets and fold in the long sides of each cutlet 1/2 inch. Starting with a short side, roll up the cutlets and tie them at each end with kitchen string.
- In a large heavy skillet heat 2 tablespoons of the remaining butter over moderately high heat until the foam subsides, in it brown the veal birds, patted dry, and transfer them as they are browned to a bowl. In the skillet cook the remaining 1 cup onion in the remaining 1 tablespoon butter over moderate heat, stirring, until it is golden, stir in the stock, the tomato purée, and the paprika, and add the veal birds with any juices that have accumulated in the bowl. Simmer the mixture, covered, for 15 to 20 minutes, or until the veal is tender. Arrange the noodles on a platter, remove the string from the veal birds, and transfer the veal birds with tongs to the platter. Reduce the heat to low, whisk the sour cream and salt and pepper to taste into the skillet, and cook the sauce, stirring occasionally, until it is hot, but do not let it boil. Serve the sauce separately.
VEAL BIRDS
An old dutch recipe that still gets made today. I believe the bird reference is because they look like baby birds?
Provided by sams1
Categories Veal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Rub veal slices with salt.
- Mix the veal mince with pinch of marjoram, pepper, grated nutmeg, onion and parsley.
- Shape the mix into 4 thick rolls and wrap the veal slices around each one, securing with a toothpick.
- Melt the butter and fry the 'birds' until golden brown on all sides.
- Add stock and simmer for about 20 minutes covered.
- Also nice baked in a tomato based pasta sauce.
Nutrition Facts : Calories 334.3, Fat 27.4, SaturatedFat 15.7, Cholesterol 140.9, Sodium 231.3, Carbohydrate 0.6, Fiber 0.1, Sugar 0.2, Protein 20.9
More about "oiseaux sans tete veal birds recipes"
VEAL BIRDS | VEAL CUTLET RECIPE | HERBES DE PROVENCE …
From vgourmet.com
BEEF ROLLS (ALOUETTES SANS TêTES) · THYME FOR COOKING
From thymeforcookingblog.com
OISEAUX SANS TETES #21 BEEF & VEAL - MARSHALL CAVENDISH INT.
From ebay.com
Seller Rating 99.9% positive
VEAL BIRDIES TIDEWATER STYLE RECIPE - FOODREFERENCE.COM
From foodreference.com
VEAL BIRDS RECIPES (PAGE 1) - FOODFERRET
From foodferret.com
VEAL OR BEEF BIRDS (VOGELKES ZONDER KOP / OISEAUX SANS TETE) …
From eatyourbooks.com
VEAL BIRDS - BIGOVEN
From bigoven.com
DELHAIZE - OISEAUX SANS TêTE CALORIES, CARBS & NUTRITION FACTS ...
From frontend.myfitnesspal.com
VEAL ‘BIRDS’ FROM THE TIMES COOKBOOK BY FRANCES BISSELL
From app.ckbk.com
STUFFED VEAL BIRD ROLLS RECIPE - THE SPRUCE EATS
From thespruceeats.com
OISEAUX SANS TETES (VEAL BIRDS) - NOMENU.COM
From nomenu.com
VEAL `BIRDS` CAN BE ELEGANT AND EASY WHEN YOU KNOW HOW
From chicagotribune.com
LES OISEAUX SANS TETES - RECIPE - COOKS.COM
From cooks.com
OISEAUX SANS TETE (VEAL BIRDS) RECIPE | RECIPE | VEAL, NYT …
From pinterest.com
VEAL BIRDS UPDATED - DELICIOUS MEMORIES
From deliciousmemories.com
FOOD; MEAT ROLLS BY MANY OTHER NAMES - THE NEW YORK TIMES
From nytimes.com
OISEAUX SANS TêTE - YOUTUBE
ITALIAN VEAL BIRDS RECIPE BY WESTERN.CHEFS | IFOOD.TV
From ifood.tv
OISEAUX SANS TETE (VEAL BIRDS) - DINING AND COOKING
From diningandcooking.com
OISEAUX SANS TETES (VEAL BIRDS) - NOMENU.COM
From nomenu.com
VEAL BIRDS - ALEXANDER VALLEY VINEYARDS
From avvwine.com
HOW TO MAKE STEAK BIRDS, THE BACON-WRAPPED POT ROAST FOR …
From thetakeout.com
60‐MINUTE GOURMET - THE NEW YORK TIMES
From nytimes.com
LE QUéBEC CUISINE | DEPUIS 12 000 ANS - QUEBECUISINE.CA
From quebecuisine.ca
LEGLESS BIRDS (VEAL) - BENLøSE FUGLE - DANISHNET.COM
From danishnet.com
VEAL BIRDS AND OLIVES (OISEAUX SANS TêTE) RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
VEAL BIRDS - PUBLICDOMAINRECIPES.ORG
From publicdomainrecipes.org
VEAL BIRDS RECIPE | MYRECIPES
From myrecipes.com
VEAL BIRDS (OLD-TIME) - RECIPE - COOKS.COM
From cooks.com
ALOUETTES SANS TETE RECIPE - LOS ANGELES TIMES
From latimes.com
VEAL BIRDS | RECIPES WIKI | FANDOM
From recipes.fandom.com
DELHAIZE OISEAUX SANS TETE - OISEAUX SANS TETE CALORIES, CARBS ...
From myfitnesspal.com
ALOUETTES SANS TêTES FROM FRENCH COUNTRY KITCHEN BY GERALDENE …
From app.ckbk.com
VEAL BIRDS - PUBLICDOMAINRECIPES.ORG
From publicdomainrecipes.org
VEAL BIRDS - RAINY LAKE RECIPES
From rainylakerecipes.com
OKAY - OISEAUX SANS TETE CALORIES, CARBS & NUTRITION FACTS
From myfitnesspal.com
ALOUETTES SANS TETES RECIPE BY FRENCH.PALATE | IFOOD.TV
From ifood.tv
ANGUS - OISEAUX SANS TêTE CALORIES, CARBS & NUTRITION FACTS
From frontend.myfitnesspal.com
FRESH RAW OISEAUX SANS TETE MINCED STOCK PHOTO (EDIT NOW) …
From shutterstock.com
VEAL BIRDS WITH SPINACH, GOUDA AND FORESTIèRE SAUCE | METRO
From metro.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love