30 - Wednesday, October 15, 1986 - North Shore News

SEVENTEEN-MONTH-OLD Neil Fisher enjoys the lasi of the Indian su

his dog in Deep Cove.

From page 29

_ Stuffing

1 tablespoon chopped green
onion

Y% tb. lean ground beef

2 slices day-oid bread, dipped in
water and squeezed

2 tablespoons butter

salt and pepper

Saute onion, beef, and torn-up
bread in butter until beef is no longer
pink. Set aside.

Wine Sauce
Cut two thick slices from the
tomato and set aside.

1 tablespoon butter ;

Remainder of the tomato, crushed

3 green onions, chopped

3 fresh mushrooms, chopped

¥Y, cup brown gravy (instructions
follow)

2 tablespoons red wine

Gravy

2 tablespoons butter
1 tablespoon flour
Y cup water

Saute veal lightly on both sides in
a little oil. Place side by side ona flat
oven dish — a pie plate works well.
Divide the stuffing in half and place
half on each slice of veal. Cover and
refrigerate.

In pan you used for veal, melt but-
ter for gravy and scrape browned
bits. Add flour, stir and add water.
Simmer until thickened.

Wine Sauce

In a small saucepan, melt the but-
ter (1 tablespoon) and gently cook
the green onions, crushed tomatoes,
and mushrooms. Add gravy and
wine and stir well.

Refrigerate.

To serve, top the meat stuffing
with slices of tomatoes. Bake about
15 minutes in a hot oven until heated
through. Reheat the wine sauce and
pour over cutlets.

Suggested menu: Start with a
seafood salad and a small loaf of hot
brown bread. To accompany the
veal, potato pancakes are wonderful
as are pan-fried potatoes done the
Swiss way in a heavy frying pan.
Either asparagus or fresh green
beans topped with butter and toasted
almonds are my choice.

Finish up the last of the wine with
cheese and fruit for dessert. Or try
a fancy coffee.

‘Sit

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