Veal Birds

1. Rub veal slices with salt.

2. Mix the veal mince with pinch of marjoram, pepper, grated nutmeg, onion and parsley.

3. Shape the mix into 4 thick rolls and wrap the veal slices around each one, securing with a toothpick.

4. Melt the butter and fry the 'birds' until golden brown on all sides.

5. Add stock and simmer for about 20 minutes covered.

6. Also nice baked in a tomato based pasta sauce.

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Nutrient	Quantity
Total fats	729.31 g
Protein	310.8829 g
Carbohydrates	397.7585 g
Energy	8827.368 kCal
Fatty acids, total saturated 18:3 undifferentiated	5.5121 g
Water	208.675 g
Aspartic acid	28.5684 g
Calcium, Ca	6329.844 mg
Lutein + zeaxanthin	212.118 g
Fiber, total dietary	139.9654 g
Fatty acids, total saturated 22:0	0.012 g
Carotene, beta	192.252 g
Niacin	88.9481 mg
Hydroxyproline	0.22 g
Vitamin A, RAE	60.998 g
Fatty acids, total trans-polyenoic	0.104 g
Arginine	42.1944 g
Riboflavin	7.6591 mg
Fatty acids, total polyunsaturated 15:0	0.052 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.056 g
Fatty acids, total saturated 20:1	1.015 g
Glutamic acid	66.5051 g
Sodium, Na	1278.928 mg
Fatty acids, total saturated 16:1 undifferentiated	2.3963 g
Total lipid (fat)	729.31 g
Manganese, Mn	21.8869 mg
Fructose	0.258 g
Proline	14.0175 g
Fatty acids, total saturated 16:0	66.568 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.138 g
Sucrose	0.198 g
Choline, total	1.7064 mg
Fatty acids, total polyunsaturated 18:1 t	0.384 g
Sugars, total	0.8803 g
Serine	16.2004 g
Fatty acids, total saturated 10:0	0.01 g
Fatty acids, total saturated 18:0	31.6853 g
Fatty acids, total saturated 20:4 undifferentiated	0.362 g
Vitamin B-6	2.2624 mg
Selenium, Se	0.1038 g
Ash	77.1736 g
Fatty acids, total saturated 18:1 undifferentiated	271.7765 g
Pantothenic acid	10.4498 mg
Phenylalanine	15.9225 g
Copper, Cu	24.2835 mg
Betaine	0.02 mg
Thiamin	19.2575 mg
Methionine	9.836 g
Iron, Fe	41.0876 mg
Carbohydrate, by difference	397.7585 g
Phosphorus, P	11288.004 mg
Folate, total	1479.576 g
Tocopherol, gamma	0.0201 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.018 g
Alanine	16.5586 g
Cholesterol	116 mg
Valine	17.3337 g
Fatty acids, total saturated 18:2 undifferentiated	310.051 g
Glycine	20.5405 g
Glucose (dextrose)	0.394 g
Fatty acids, total saturated 14:0	2.1271 g
Zinc, Zn	69.6747 mg
Isoleucine	13.6333 g
Fatty acids, total saturated 12:0	0.012 g
Fatty acids, total polyunsaturated	316.3071 g
Fatty acids, total saturated 14:1	0.072 g
Leucine	23.9288 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.096 g
Tocotrienol, alpha	0.008 mg
Fatty acids, total trans-polyenoic 18:3i	0.01 g
Vitamin A, IU	1325.512 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.036 g
Folate, DFE	1479.576 g
Tryptophan	6.2925 g
Vitamin C, total ascorbic acid	6.534 mg
Phytosterols	3.19 mg
Fatty acids, total polyunsaturated 18:1 c	2.924 g
Fatty acids, total saturated 20:0	0.012 g
Tyrosine	12.5799 g
Vitamin K (phylloquinone)	62.4 g
Fatty acids, total saturated	104.9494 g
Histidine	9.4391 g
Fatty acids, total monounsaturated	275.5448 g
Threonine	12.9898 g
Folate, food	1479.576 g
Fatty acids, total polyunsaturated 17:0	0.104 g
Vitamin E (alpha-tocopherol)	0.0325 mg
Fatty acids, total trans	0.49 g
Fatty acids, total trans-monoenoic	0.384 g
Magnesium, Mg	1443.9 mg
Lysine	12.1557 g
Potassium, K	6260.252 mg
Cystine	5.8913 g
Fluoride, F	0.22 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Butter	100	8550	392.85	720
Onion	2 tablespoons	8	1.868	0.02
Parsley	1 tablespoon	1.368	0.2405	0.03
Nutmeg	0	0	0	0
Pepper	0	0	0	0
marjoram	0	0	0	0
veal	200 g	268	2.8	9.26
veal steak	4	0	0	0
veal stock chicken	0.5 cup	0	0	0