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Al-Ahram Weekly On-line 9 -15 November 2000 Issue No.507 
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Published in Cairo by AL-AHRAM established in 1875 |
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Al-Ahram Weekly On-line 9 -15 November 2000 Issue No.507
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| Published in Cairo by AL-AHRAM established in 1875 |
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Egypt Region International Economy Opinion Culture Books Travel Living Sports Profile People Time Out Chronicles Cartoons Letters Veal rolls with mushrooms and thyme
By Moushira Abdel-MalekIngredients:
6 veal schnitzels
6 thin slices cold cuts (at your choice)
6 thin slices yellow cheese
125gms canned mushrooms (sliced)
1/2 cup white or red wine
1tsp crushed garlic
1tsp dried thyme
60gms butter + 2tbsp olive oil
salt + pepper
Method:
Top each veal schnitzel with a slice of cold cuts and a slice of cheese. Roll up as a Swiss roll. Secure with toothpicks. Heat oil in a frying pan. Brown veal rolls well on all sides. Transfer to a plate. Stir wine into the same pan. Bring to the boil. Add butter and seasonings. Reduce heat. Stir in mushrooms, thyme and garlic. Simmer gently for 5 minutes. Return veal rolls to pan. Simmer, covered, for 5-10 minutes, basting with sauce occasionally. Serve with mashed potatoes and salad.© Copyright Al-Ahram Weekly. All rights reserved
