Oiseaux Sans Tete Veal Birds Recipes

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.

SWEDISH BRAISED VEAL BIRDS (KALVRULADER) WITH HAM AND SWISS

Steps:

• If your cutlets aren't thin and pre-pounded, pound them to be very thin and about 4x8".
• Mix flour, salt and pepper and dredge both sides of each cutlet.
• Place a slice of ham and cheese on each piece of meat.
• Roll up and secure with string or toothpicks. (String seems to work better for me.).
• Heat oil in heavy-bottomed skillet.
• Add meat rolls and brown quickly in hot oil on all sides.
• Add bouillon and reduce heat.
• Cover and simmer til meat is tender, about 30 minutes.
• Remove veal birds from pan to a platter. Remove strings or toothpicks, and cover loosely with foil. (Just to keep hot.).
• Add cream to pan and heat over low heat, cooking and stirring for 2 minutes.
• Season to taste with salt and pepper.
• *Don't add too much salt if your ham and cheese is very salty.
• Pour gravy over veal birds and serve.
• This is traditionally served with lingonberries, creamed potatoes and salad.

OISEAUX SANS TETE (VEAL BIRDS)

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.