Veal Olives

This easily made dish of veal escalopes has a tasty stuffing made with fruit pickle or chutney and a breadcrumb mixture.

It makes a delicious lunch served with cauliflower and cheese sauce.

4 veal escalopes, pounded thin

½ teaspoon salt teaspoon black pepper

4 lean bacon slices

2 tablespoons fruit pickle or chutney

1 1/2- oz. butter

2 oz. fresh white breadcrumbs

1 teaspoon grated lemon rind

1 teaspoon chopped fresh basil or

2 teaspoon dried basil

1 tablespoon tomato puree

1 egg yolk

GARNISH

½ lb. Duchess Potato puree

2 lb. spinach, cooked, drained and chopped

Preheat the oven to fairly hot 375°F (Gas Mark 5, 190°C).

Place the veal escalopes on a board and rub them with the salt and pepper.

Place a slice of bacon on each escalope. Divide the pickle or chutney among the escalopes and spread it over the surface with a table knife. Set aside.

To make the stuffiing, in a medium-sized mixing bowl, combine the breadcrumbs, lemon rind, basil, tomato puree and egg yolk. Using a wooden spoon, mix the ingredients together until they form a paste.

Form the stuffing into four sausage shapes and place one on each escalope. Roll up the meat Swiss roll style and secure the rolls with string or cocktail sticks.

Using

1 tablespoon of the butter, grease a shallow ovenproof dish. Place the meat rolls in the dish. Cut the remaining butter into small pieces and sprinkle them over the meat. Place the meat in the oven and cook FOR 40 TO 50 minutes or until the meat is tender when pierced with the point of a sharp knife.

Meanwhile, prepare the garnish. Fill a large forcing bag, fitted with a 1-inch star nozzle, with the potato puree and pipe five lines of decorative swirls across the width of a shallow oblong serving dish. Carefully spoon the spinach between the lines of potato and keep the dish warm.

Remove the dish containing the meat from the oven. Remove and discard the string or cocktail sticks. Transfer the meat rolls on to the spinach and strain the cooking juices over the meat.

Serve immediately.

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