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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Aureline Slade's Veal with Olives Recipe

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This recipe for Aureline Slade's Veal with Olives is from MAVIS' KITCHEN, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs. veal round steak
1 cup ground veal
1 slice cold-boiled ham, ground
1 onion, grated
1 hard-boiled egg, chopped
Juice of 1 lemon
1 tbsp. butter
1/2 cup bread crumbs
Salt (to taste)
Pepper (to taste)
Beef consommé
2 dozen stoned green olives
Directions:
Directions:
Cut the veal steak into 3-inch squares; beat flat. Make stuffing by mixing ground veal, ground ham, grated onion, hard-boiled egg, lemon juice, butter, bread crumbs and salt and pepper to taste. Place stuffing into center of veal squares; roll and tie with string.

In a large skillet, brown the binds for 10 minutes in a little oil. Cover with consommé and simmer 1 hour. Season to taste and add 2 dozen stoned green olives to the broth.

NOTE: This is a very old Creole dish found in a Southern cookbook published in 1902.
Personal Notes:
Personal Notes:
A side note for family, or anyone who may have known the Slade's or Miss Gladys. Aureline Slade's husband, C.E. Slade, built our home in Monroe, Louisiana. He was the son of Bess Slade (Miss Gladys' step-mother).

 

 

 

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