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 BBS: The GWE BBS [ASV] [CIN]
Date: 02-04-93 (14:44)             Number: 70
From: GANDALF #100 @6293*1         Refer#: NONE
  To: ALL                           Recvd: YES 
Subj: RE: WELL....                   Conf: (37) Home Cooki
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You got to be faster Lady Greythorne!  Got my recipe from my mother, and
now have all in the computer - CLICK, WHIR, recipe imported to offline
reader!  Well, have you tried this variation:

VEAL COURDON BLEU

Ingredients
4 Veal Cutlets
4 slices Ham
4 slices Swiss Cheese
2 Tablespoons Flour
1/2 teaspoon Salt
1/4 teaspoon Pepper
1/4 teaspoon Allspice
1 Egg
1/2 cup Bread Crumbs
3 Tablespoons Shortening
2 Tablespoons Water

Directions
     Pound veal to 1/4 inch thickness.  Place 1 slice ham, and 1 slice
cheese on each piece of veal.  Roll up carefully, and secure with wooden
toothpick.  Mix flour, salt, pepper, and allspice in a small bowl.  Coat
veal rolls in flour mixture.
     Beag egg in small bowl.  Put bread crumbs in another small bowl.
Dip veal rolls in egg, then roll in bread crumbs.
     Heat  shortening in a large skillet.  Cook veal rools until brown
(about 5 minutes).  Add water.  Heat to boiling; reduce heat.  Cover and
simmer until veal is tender (about 45 minutes).  Remove cover during
last 2 to 3 minutes of cooking to crisp veals lightly.

Great served with homemade egg noodles with Alfredo sauce.