Veal Birds Griswold Recipe

• 2 lbs. veal round, cut 1/4 inch thick
• 4 ounce. ham, finely minced (1 c.)
• 2 tbsp. finely minced shallots
• 1 clove garlic, chopped
• 1/2 teaspoon dry rosemary, crushed
• 2 tbsp. clarified butter
• 1 c. white wine
• 2 c. chicken broth
• 1 tbsp. cornstarch
• 2 tbsp. cool water
• Chopped parsley

1. Cut veal into 16 even-sized pcs.
2. Lb.
3. each piece to 1/8 inch thickness.
4. Sprinkle with salt and pepper.
5. Combine ham, shallots, garlic and rosemary; top each veal slice with about 1 Tbsp.
6. of the mix.
7. Roll veal around filling and fasten with toothpicks.
8. Heat butter in a large fry pan over medium heat, add in veal rolls and brown quickly.
9. Add in chicken broth; cover and simmer 20 min.
10. Remove veal birds to a hot platter.

veal round, ham, shallots, clove garlic, rosemary, butter, white wine, chicken broth, cornstarch, water, parsley

Taken from cookeatshare.com/recipes/veal-birds-griswold-21439 (may not work)