Cookin’ with THE CHRONICLE

This dish is fit to serve a king or even your mother-in-law. Everyone will love it.

Veal Birds

Preheat oven to 325º 6 veal cutlets, well trimmed and thinly pounded between waxed paper 2 cups onions, finely diced 1 cup butter 2 cups bread crumbs ½ cup seedless raisins salt and pepper to taste pinch powdered thyme ¼ cup cream ¾ cup flour 1 lb. fresh mushrooms, quartered 8 artichoke bottoms, quartered ¼ cup parsley 1 cup dry sherry 2 cups beef bouillon

Pound cutlets until thin, then cut in half. Sauté onions in ½ cup butter; add crumbs, raisins, salt, pepper, and thyme. Remove from heat and add cream. Put 2 tablespoons of mixture in each cutlet and roll up; secure with toothpick. Salt and pepper the meat and roll in flour. Brown rolls in other ½ cup butter. Arrange rolls in baking dish and cover with mushrooms, artichokes and parsley. Add a little more flour to pan drippings, stir in bouillon and sherry. Stir until thick. Pour gravy over rolls and bake for 30 to 45 minutes. Makes 6 servings.