| T.R | Title | User | Personal
Name | Date | Lines |
|---|
| 3985.1 | | RAGMOP::FARINA | | Wed Oct 19 1994 12:57 | 7 |
| How about some clues? What is it? Soup? Pasta? Vegetables? Meat?
Dessert? Where is your childhood town (in case it's an Italian
restaurant version of a local thing)? I never heard of "flyaway birds,"
but it's possible I know it by some other name.
Susan
|
| 3985.2 | | DFSAXP::JP | Telling tales of Parrotheads and Parties | Wed Oct 19 1994 14:14 | 5 |
| I've heard some Italians refer to veal rolled around a stuffing of
maybe cheese and prosciuto (in the style of a chicken kiev, but with no
chicken and no kiev) as veal birds. The ends were secured with
toothpicks. Maybe if you did not secure the ends, they'd be called
flyaway birds?
|
| 3985.3 | veal birds | POWDML::VISCONTI | | Wed Oct 19 1994 15:44 | 7 |
| I agree with .2, my recipe calls for veal, slice of swiss cheese, slice
of priscuitti (sp ?), some roasted sweet red pepper, rolled and fried
in butter.
Regards,
Jim
|
| 3985.4 | definetely a variation on the veal birds theme! | SALEM::GEORGE_N | new englanda fa sure, ayut | Wed Oct 19 1994 16:43 | 11 |
| .2 & .3 Sound like the basis for this dish. It may be a local version
only to be had in central Vermont which may use chicken as well or
instead of the veal. I remember the "Flyaway Birds" as being well
spiced. There isn't any mentioned in .3 except with the spice in the
ham.
Are there other variations? This dish is very good and expensive at
the restaurant that I had them at (only once).
I'll try my own variations to see if I can satisfy my hankering for
them. Thanks!
|
| 3985.5 | with Cream Sauce ? | POWDML::VISCONTI | | Thu Oct 20 1994 08:12 | 6 |
| RE: .3 and spices, I didn't mention that the dish is prepared with
a mushroom cream sauce, the combination of flavors require no further
spices.
Regards,
Jim
|
| 3985.6 | Veal and cheap seem to be mutually exclusive | LYCEUM::CURTIS | Dick "Aristotle" Curtis | Sun Oct 23 1994 14:04 | 9 |
| .4 "very good and expensive":
The expense could largely be explained by the cost of veal and
prosciutto; the latter runs about $8.00/lb in northeastern
Massachusetts, and the veal I would guess to be somewhere between $7
and $10/lb depending on the cut (and the store). The mushrooms in the
cream sauce mentioned in .5 probably add to the cost as well.
Dick
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| 3985.7 | Check "Cooking Light" magazine | ONOFRE::GOFF_SH | | Mon Jan 16 1995 12:30 | 4 |
| In thumbing through my latest issue of "Cooking Light" Magazine (I
believe the January 1995 issue) there is a recipe for Veal Birds. It
is featured in an article on cooking with wines. Haven't tried it yet,
but it sounded very close to what you were describing.
|