Recipe - Breast Of Veal Stuffed With Mushrooms And Swiss Chard

1 Breast of veal; (6 pounds)
1 Lemon ; juice of
One fourth cup Extravirgin olive oil
2 tablespoon Soy sauce
2 tablespoon Chopped fresh rosemary
One half cup Dry white wine
1 One half pound Crimini mushrooms; washed,
trimmed and minced
3 Stalks celery; minced
2 pound Swiss chard; washed, dried,
and chopped, (OR fresh
spinach)
Salt and pepper
1 tablespoon Chopped fresh thyme
1 Egg
6 Potatoes; peeled and
quartered

Source: "Cooking Kosher with Colette Rossant"

Spinach may be substituted for Swiss chard.

Reposted from rec.food.cooking.jewish newsgroup. From: Philip & Karen
Selwyn (pkselwyn@erols.com)

Posted to JEWISHFOOD digest Volume 98 #001 by Jeff Freedman
jefffree@eskimo.com on Jan 01, 1998