* Exported from MasterCook * BROCIOLONE Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Meats Italian Masterchefs Norleans Lariv Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----TOMATO SAUCE----- 1 md Carrot, minced 1 md Onion, minced 1 ea Celery, stalk, minced 1 t Garlic, minced 1 t Thyme 1 t Oregano 1 ea Bay leaf 2 c Tomatoes, chopped Salt (to taste) Pepper, white (to taste) Oil -----STUFFING----- 1/2 c Crumbs, bread 1 tb Parsley, minced 1 t Garlic, minced 1/2 ts Oregano 1 tb Cheese, Romano, grated 1 tb Cheese, Parmesan, grated 2 lg Eggs, hard-boiled, chopped 2 tb Oil, olive, (or more) Salt (to taste) Pepper (to taste) -----ASSEMBLY----- 8 sl Veal 1/4 c Oil, olive Tomato Sauce: ÿÿÿÿ Heat the oil in a pan and add the carrot, onion, celery and garlic. Cook for 8 minutes over moderately low heat. Add herbs, tomatoes, salt and pepper. Simmer for an hour or more. Stuffing: ÿÿÿ Combine ingredients, blending with your hands. Assembly: ÿÿÿ Pound the veal slices thin and divide the stuffing among them. Roll up the veal around the stuffing and secure with a toothpick. Heat the oil, then brown the veal rolls, pouring off the fat. Add the sauce and simmer the veal rolls, covered, for 1 hour or until just tender when pierced with a knife. Source: Great Chefs of New Orleans, Tele-record Productions - 1983 : www.greatchefs.com - 747 Magazine Street, New Orleans, LA 70130 : Chef Goffredo Fraccaro, La Riviera Restaurant, New Orleans - - - - - - - - - - - - - - - - - -