Categories: Meats 
      Yield: 6 servings 
  
  1 1/2 c  Onion, finely chopped 
    1/2 c  Mushrooms, finely chopped 
      9 tb Unsalted butter 
      1 c  Dry bread crumbs, fine 
      1 ts Basil, crumbled 
      6    Veal cutlets, about 1/4-inch 
           -hick 
    1/2 c  White veal stock 
    1/2 c  Tomato puree 
      2 tb Paprika 
           Buttered noodles for accompa 
           -iment 
      1 c  Sour cream 
  
  Flatten the cutlets between two pieces of plastic wrap. In a heavy skillet, 
  cook 1/2 cup of the onion and mushrooms in 6 Tbsp butter over moderate 
  heat, stirring occasionally, until the onion is golden. Stir in bread 
  crumbs, basil, salt and pepper to taste.  Let the filling cool. Divide the 
  filling among the cutlets and fold in the long sides of each cutlet 
  1/2-inch.  Roll up the cutlets and tie them at each end. In a large heavy 
  skillet, heat 2 Tbsp butter over mod-high heat. Brown the veal birds, 
  patted dry, and transfer them to a bowl as they are browned. In the 
  skillet, cook the remaining onions in 1 Tbsp butter over moderate heat, 
  stirring, until golden.  Stir in stock, tomato puree, and the paprika. Add 
  the veal birds and any accumulation of juices. Simmer the mixture, covered, 
  for 15-20 minutes or until the veal is tender. Arrange the noodles on a 
  platter, remove strings from the veal, and transfer the veal birds to the 
  platter. Whisk the sour cream with salt and pepper to taste into the 
  skillet contents. Cook sauce until it is hot, stirring occasionally. Do not 
  let it boil.  Serve alongside the meat and noodles in a boat. a 1959 
  Gourmet Mag. favorite