| Tropical veal birds |
| Exotic meat with pineapple, sherry and garlic. |
What you need....
- 4 boneless veal cutlets
- 8 pineapple spears
- 1/4 cup flour
- 3 tsp. shortening
- 1 1/2 cups beef broth
- 1 clove garlic, minced
- 2 tsp. dry or medium dry sherry
- 2 1/2 cups water
- 1 tsp. butter or margarine
- 1 cup rice
- 1/3 cup onion, finely chopped
- 2 tsp. parsley, minced
- salt and pepper (based on your taste)
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How to prepare...
- preheat the over at 325°F / 160°C
- pound veal cutlets very thin, they should measure about 4 or 5 inches each
- season the meat with salt and pepper
- place 2 pineapple spears on each cutlet
- roll and fasten with picks
- dredge each roll in flour
- browne on all sides in shortening, arrange in baking pan
- add any remaining flour to pan in which the rolls were browned
- stir in the beef broth and garlic
- cook it until it is lightly thickened
- pour over the veal rolls
- cover them and bake for 1 hour
- add the sherry during the last 15 minutes of the baking time
- remove the meat and keep warm while preparing gravy by thickening liquid with flour
- while the meat is cooking combine remaining ingredients
- bring to boil, cover tightly and cook over medium heat for about 25 minutes or un till all liquid is absorbed
- serve meat and gravy over a bed of hot rice
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| And... enjoy! |
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What you say...
(0 comments)
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