Fru Hansen's Benlose Fugle from Mietta's Recipe Collection

The 2008
Mietta Song Recital Award

Fru Hansen's Benlose Fugle

Preamble
"Boneless 'Birds' from Denmark"

Ingredients

4 Veal Escalopes

Veal Veal

4 slices lean cooked Ham

Ham Ham

4 slices Danbo Cheese

Danbo Cheese Danbo Cheese

Salt And Pepper

Salt and Pepper Salt and Pepper

3 oz Danish Butter

Butter Butter

4 oz Button Mushrooms sliced

Abalone Mushrooms Abalone Mushrooms

1 level teaspoon Cornflour

Cornflour Cornflour

Water

Water Water

4 tablespoons Cream

Cream Cream

Chopped Parsley

Parsley Parsley

Method

Beat the veal between sheets of non-stick paper. Place a slice of ham and then a slice of cheese on top. Roll up and secure with wooden cocktail sticks. Season with salt and pepper. Melt 2 oz butter in a wide shallow flameproof casserole and brown escalope evenly. Cover and cook in the oven at 375 degrees F for about 25 minutes.

Saute mushrooms in 1 oz butter. Transfer escalope to serving dish. Top with drained mushrooms. Keep hot. Blend cornflour with a little water to a cream. Stir in the cooking juices, bring to the boil, reduce heat and stir in single cream. Adjust seasoning and pour over the birds.

Fru Hansen's Benlose Fugle
Veal birds with ham & cheese served with the cooking juices enhanced with mushrooms & cream

The 2008Mietta Song Recital Award