Yugoslavian Veal Sandwiches are composed of layers of cheese, tomatoes, mushrooms and onion, sandwiched between tender pieces of veal escalope. Serve the sandwiches with sautecd potatoes and a green salad for a really delicious meal.
2 oz. plus
2 teaspoons butter, cut into small pieces 4 large veal escalopes, pounded thin and cut in half
½ teaspoon salt
½ teaspoon black pepper
A rich fane dish from the Haitians which tvill impress all your friends, Yugoslavian Hunters’ Hare Stew is ideal to serve at a special dinner party.
1 medium-sized onion, thinly sliced
4 oz. mushrooms, wiped clean and thinly sliced
4 slices cooked ham
1 Mozzarella cheese, thinly sliced
2 tomatoes, blanched, peeled and thinly sliced
Cut out 4 pieces of aluminium foil, each 12-inches square, and grease them with the 2 teaspoons of butter. Set aside.
Season the veal escalope halves with the salt and pepper and set aside.
In a large frying-pan, melt the remaining butter over moderately high heat. When the foam subsides, add the escalope halves to the pan and fry them for 1 minute on each side. Remove the escalope halves from the pan and set aside.
Add the onion and mushrooms to the pan and fry, stirring occasionally, for 5 to 7 minutes or until the onion is soft and translucent but not brown. Remove the pan from the heat and set aside.
Preheat the oven to moderate 350 °F (Gas Mark 4, 180°C).
Place one escalope half on each piece of aluminium foil. Place one slice of ham on each escalope half and place the slices of cheese over the ham. Arrange the slices of tomato over the cheese and, finally, spoon the onion and mushroom mixture over the tomatoes. To complete the sandwich, top with the remaining escalope halves.
Bring together the edges of the foil and seal the parcels by folding the edges of the foil over.
Arrange the parcels on a baking sheet. Place the baking sheet in the centre of the oven and cook for 30 to 40 minutes or until the veal is very tender when pierced with the point of a sharp knife.
Remove the parcels from the oven, transfer them to a warmed serving dish and serve immediately.