Spanish Veal Balls, En Casserole Recipe
From LoveToKnow Recipes
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Ingredients for Spanish Veal Balls, En Casserole Recipe
- About 1½ lbs. of veal (cutlet, from leg)
- ½ teaspoon of paprika
- 1 teaspoon of parsley (fine chopped)
- ¼ cup of fat, salt pork or bacon
- 1½ cups of cooked tomatoes
- ½ cup of fine, soft bread crumbs
- ½ teaspoon of salt
- A slice of green or red pepper, chopped fine
- 1 egg, well-beaten
- ½ teaspoon of salt
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Instructions
- Chop the veal and pork, freed from skin, very fine.
- Add the paprika and parsley and mix thoroughly.
- Shape into balls (makes about six) by rolling portions of the mixture in the hands.
- Roll the balls in flour, then saute them in a little salt pork fat made hot in a frying pan.
- Heat canned tomatoes and put into a casserole dish.
- Add the salt and chopped red pepper, then put in the veal balls.
- Rinse the frying pan with a spoonful of the tomato juice and pour into the casserole.
- Cover and let cook in a moderate oven for an hour or more.
- Serve from the casserole, or from a platter, with a sprig of parsley in the top of each ball.
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This page has been accessed 1,687 times. This page was last modified 18:57, 31 December 2006.
© 2006-2008 LoveToKnow Corp.
This page has been accessed 1,687 times. This page was last modified 18:57, 31 December 2006.
© 2006-2008 LoveToKnow Corp.

