| Veal with Mushrooms & Peas
2 pounds of veal cutlet, cut into 2 inch squares
salt and freshly ground pepper
paprika
flour
1/4 cup of butter
1 pound mushroom, sliced
1 cup of grated Parmesan cheese
1 1/2 cups of chicken stock
1 tablespoon of dry sherry
1 teaspoon of Worcestershire sauce
1 cup of raw peas
6 large stuffed green olives |
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Sprinkle the veal with salt, pepper and paprika. Dredge lightly with flour. Melt the butter in a 1 1/2 - 2 quart casserole and in it brown the veal. Remove veal as it browns. When all is brown, place a layer of veal in the bottom of the casserole, then a layer of mushrooms. Dust with some of the grated cheese. Repeat layers until meat and mushrooms are all used. Mix stock, sherry and Worcestershire sauce well and pour over meat and mushrooms. Place the peas on top and dot with olives. Dust with cheese and bake in 350ºF. oven for 1 1/2 hours. Serves 4
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