Blinde Vinken (veal birds)

[Constance]

8 slices veal, about 4x4x1/2"
4 slices bread, crumbled
1/2 cup milk
1 small onion, finely chopped
2 oz or more of sausage meat
S&P
2 eggs
4 thin slices bacon
1 dill pickle, cut in slivers
fine, dry bread crumbs
vegetable oil and butter
1/2 cup boiling water
1/2 cup lite cream

Pound veal to 1/4" thickness. Soak bread in the milk and combine with onion, sausage, 1 teaspoon salt and dash of pepper. Separate 1 egg, using the white to brush over each piece of veal. Place a piece of bacon on each veal slice, spread with 1 tablespoon meat mixture, and top with a sliver of pickle. Roll and secure with small skewers or toothpicks. Beat the remaining egg yolk and egg slightly. Dip each veal bird in the egg mixture and then roll in the crumbs.
When ready to cook, heat 3 tablespoons each oil and butter in skillet and brown birds well on all sides. Add water, cover the pan and simmer 20 minutes. Remove birds to hot platter. Add cream and cook down 1 minute. Correct the seasoning and pour over birds. Serve with mashed potatoes.

You could substitute chicken breast for this, if you can't find or afford veal. This recipe came from my grandma's neighbor, back in the 30's. I have never fixed them.