Veal Birdies Tidewater Style With Smithfield Ham Backfin Crab And Lemon Caper Sauce Recipes

SWALLOW NESTS

Steps:

• Salt and pepper the veal on both sides. Lay the fillets on a clean surface. Sprinkle them with parsley, then lay a slice of ham and 2 egg halves on each. Roll the fillets around the filling then tie the rolls with kitchen twine or thread.
• Dredge the veal rolls in flour. Heat the oil in a large skillet over medium-high heat. Add the veal rolls and fry until browned on all sides. Reduce the heat to medium. Add the butter and enough water to almost cover the veal rolls. Simmer until the veal is tender, about 30 minutes. Slice the rolls on the bias, arrange on 4 warm plates, and serve.

FEINSCHMECKERROLE

Steps:

• Preheat oven to 400 degrees. Place 1 slice of smoked ham on each veal slice. Season with pepper and sprinkle each with sage leaves and ground hazelnuts. Fry the whole mushrooms in a little clarified butter and then place 1 mushroom on each veal slice.
• Roll up veal and tie with string. Season with salt and pepper. Place the veal rolls in an oven-proof dish, brush with clarified butter and dust generously with paprika. Brush once more with clarified butter. Place in the oven and cook uncovered for 20 minutes, basting from time to time. Remove veal from oven and slice each roll in half lengthwise with a very sharp knife. Arrange on a serving dish. Place the oven-proof dish on the heat and add the lemon juice, stir well to combine with the pan juices and then nap the veal rolls. Accompany with broccoli vinaigrette, if desired.

VEAL BIRDS

Steps:

• Cut veal into 3 x 4" strips.
• Combine bread crumbs, onion, parsley, salt and pepper.
• Spread veal with bread crumb mixture, roll and fasten with toothpicks.
• Melt butter or drippings in a skillet, add meat and brown on all sides.
• Place in a casserole.
• Add water to the skillet and bring to a boil, scraping the brown bits from the bottom.
• Pour over meat and bake at 350°F for 30 minutes.
• Mix flour with cream and pour over meat; continue cooking for an additional 30 minutes.
• Remove toothpicks prior to serving.

VEAL BIRDIES TIDEWATER-STYLE, WITH SMITHFIELD HAM, BACKFIN CRAB AND LEMON-CAPER SAUCE

Steps:

• Preheat oven to 300 degrees. In a small bowl, combine the crabmeat and chervil and toss gently. Cover and refrigerate.
• Dry the veal with paper towels, then place each slice between 2 pieces of waxed paper and, using a meat mallet or other blunt instrument like a small saute pan, pound to about 1/4-inch thickness. Sprinkle the veal slices generously with salt and pepper, then lay 1 slice of ham on top of each slice. Top each piece of ham with 1/8 of the crabmeat mixture. Roll up each veal slice into a fat tube and secure with 1 or more toothpicks. If you have time, place the birdies in the refrigerator for 20 minutes; this will help keep them sealed as they cook.
• In a large saute pan, melt 2 tablespoons of the butter over medium heat. Add the veal, in batches if necessary to avoid crowding, and cook until browned on all sides, 3 to 4 min1utes per side; transfer the birdies to an ovenproof platter as they are done. When all the birdies are browned, turn off the oven and place the platter in the oven while you prepare the sauce.
• Add the capers to the pan and cook, stirring, for 3 minutes. Drain off the darkened butter, leaving the capers in the pan. Add the remaining 2 tablespoons butter to the pan. When the butter has melted, squeeze the lemon juice over the capers. Add the parsley and stir to combine. Season with salt and pepper, pour the sauce over the platter of veal birds, and serve right away.