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The 2008
Mietta Song Recital Award







Bocconcini



Ingredients

Thin slices of Veal (as for escalopes)

Veal Veal

Raw Ham

Ham Ham

Fried Bread

Bread Bread

Gruyere Cheese

Gruyere Gruyere

Egg

Egg Egg

Breadcrumbs

Bread Bread

Method

Season thin slices of veal with salt and pepper. On each piece put a piece of raw ham and some Gruyere cheese. Roll the veal into a sausage and tie with string. Dip the veal in egg and then breadcrumbs, fry in butter until golden. When cooked, the Gruyere cheese should be just melting, Remove the string and serve each one on a slice of fried bread.

Remarks
Appeared on menu: Bocconcini $6.50 (thinly sliced young veal rolled with ham and cheese then sauteed with white wine - served with macaroni tossed with mushrooms and cheese)








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Blanquette Of Lamb Gascony
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Thinly sliced veal rolled with ham and cheese and sauteed with white wine

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Thinly sliced veal rolled with ham and cheese and sauteed with white wine

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Thinly sliced veal rolled with ham and cheese and sauteed with white wine

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Thinly sliced veal rolled with ham and cheese and sauteed with white wine

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Terrine De Porc, Veau Et Jambon
Thinly sliced veal rolled with ham and cheese and sauteed with white wine