"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > International Cuisines and Ethnic Cookery
Click Here to Login
Thread Tools Display Modes
Old 10-01-2009, 06:31 PM   #1
Master Chef
Constance's Avatar
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
Blinde Vinken (veal birds)

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
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.

We get by with a little help from our friends
Constance is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

All times are GMT -5. The time now is 04:17 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.