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| What You Need: |
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8 tablespoons butter
1 cup soft fresh crumbs made from French- or Italian-type white bread, pulverized in a blender
½ cup finely chopped onions
½ pound lean cooked smoked ham, sliced 1/8 inch thick and finely chopped
1 hard-cooked egg, finely chopped
¼ teaspoon crumbled dried thyme
1/8 teaspoon ground hot red pepper (cayenne)
½ teaspoon salt
Eight 6-by-4-inch veal scallops (about 4 ounces each), cut about ½ inch thick and pounded ¼ inch thick
¼ cup flour
2 tablespoons vegetable oil
1 cup chicken stock, fresh or canned
½ cup pitted green olives, coarsely chopped
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| How To Cook: |
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1. In a heavy 12-inch skillet, melt 4 tablespoons of the butter over moderate heat. When the foam begins to subside, add the bread crumbs and stir until they are crisp and golden brown. With a slotted spoon, transfer the crumbs to a bowl.
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2. Melt 2 tablespoons of the remaining butter in the same skillet and, when the foam subsides, drop in the onions. Stirring frequently, cook over moderate heat for about 5 minutes, or until they are soft and translucent but not brown.
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3. With a rubber spatula, scrape the entire contents of the skillet over the bread crumbs. Add the ham, egg, thyme, red pepper and salt, and toss all the stuffing ingredients together gently but thoroughly. Set the skillet aside.
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4. Pat the veal scallops dry with paper towels. To make each veal roll, spread about ¼ cup of the stuffing mixture on each scallop in a band about 1 inch from one narrow end of the scallop.
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5. Fold the end over the stuffing and roll up the scallop into a tight cylinder. Tie the roll securely in shape with two or three short lengths of kitchen cord and turn it about in the flour to coat the surface lightly.
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6. Place the reserved skillet over moderate heat and in it melt the remaining 2 tablespoons of butter with the oil. Add the veal rolls and brown them on all sides, turning them with tongs or a spatula and regulating the heat so that they color richly and evenly without burning. As they brown, transfer the veal rolls to a plate.
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7. Pour the chicken stock into the fat remaining in the skillet and bring to a boil over high heat, meanwhile scraping in the brown particles that cling to the bottom and sides of the pan.
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8. Stir in the olives, then return the veal rolls and the liquid that has accumulated around them to the skillet. Cover tightly, reduce the heat to low and simmer for about 1 hour, or until the veal is tender and shows no resistance when pierced deeply with the point of a small sharp knife.
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9. With a slotted spatula, transfer the veal rolls to a heated platter. Taste the olive sauce for seasoning, pour it over the veal and serve at once.
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