2 oz. leg of veal 2 oz. mozzarella, shredded
3 T. pine nuts, roasted 1 T. shallots, minced
3/4 c. heavy cream 4 T. creme de casis
3 T. golden raisins 3 T. olive oil
1 1/2 c. veal consomme
Mix nuts, raisins and pine nuts. Lightly pound veal, stuff with
mixture, and roll up. Heat a large saute pan, add olive oil. Flour
veal and place in pan. Brown on all sides, add consomme, and bake in
400F oven for 8-10 minutes.
In a separate saute pan, heat the shallots over medium high heat.
Flame liqueuer. Add cream and reduce by half.
Remove veal from oven, pour sauce over top, and garnish with parsley.
