VOLUME 1 - Kilimanjaro Foods

an icing bag with the mixture and pipe it into the dough-strips in
the baking pan. Preheat the oven to 175 degrees C and bake the cakes
for about 10 minutes.
Veal Breast With Herb Stuffing
6 Servings
1 onion,medium
1/4 c fresh parsley,chopped
1 t tarragon leaves,dried
1/2 lb ground beef,lean
3 eggs,large
Salt veal ======================
4 lb leg of veal,Boned
1/4 t pepper
2 c beef broth,hot
1/2 c sour cream
3 bacon,strips
4 oz mushroom pieces,(1 can)
1 T dill,fresh, chopped
1 t basil leaves,dried
1/2 c bread crumbs,dry
1/3 c sour cream
1/4 t pepper
3 lb boned veal
breast,or 1/2 t salt
1 T vegetable oil
2 T cornstarch
Stuffing: To prepare stuffing, dice bacon and onion. Cook bacon in
a frypan until partially cooked; add onion and cook for 5 minutes.
Drain and chop mushrooms, add to frypan and cook for another 5
minutes. Remove mixture from heat, let cool and transfer to a mixing
bowl. Add herbs, ground beef, bread crumbs, eggs, and sour cream.
Mix thoroughly. Season with salt and pepper. Veal: With a sharp knife,
cut a pocket in the veal breast or leg. Fill with stuffing; close
opening with toothpicks. (Tie with string if necessary.) Rub outside