Bp OISEAX DE VEAU VEAL BIRDS IN WINE
2 pounds leg of veal 3 tablespoons grated onion
2 teaspoons salt 2 cloves garlic, minced
1 teaspoon freshly ground 2 tablespoons minced parsley
black pepper 4 tablespoons butter
1/2 teaspoon nutmeg 1 cup dry white wine
1/2 teaspoon thyme 6 small white onions
1/4 pound sausage meat 1/2 pound mushrooms, sliced
1 teaspoon marjoram 1 bay leaf
Have the butcher pound the veal as thin as possible; then cut into 6 pieces each, about 6 inches by 4 inches. Rub pieces with a mixture of 1 teaspoons salt, 1/4 teaspoon pepper, the nutmeg, and thyme.
Mix the sausage meat with the marjoram, grated onion, garlic, parsley, and remaining salt and pepper. Spread the mixture on the veal pieces and roll them up. Tie securely with bread, or fasten with skewers or toothpicks.
Melt the butter in a deep skillet; brown the veal rolls in it. Add the wine, onions, mushrooms, and bay leaf. Cover, and bake in a 375° oven 45 minutes, or until tender. Shake the casserole once or twice, but don’t lift the cover. Discard the bay leaf, and taste for seasoning.
Serve with a red Bordeaux or Burgundy, a dry white Burgundy, a dry German white wine, or a rosé.