Brociolone

--------------------------------TOMATO SAUCE-------------------------------- 1 md Carrot, minced

1 md Onion, minced

1 ea Celery, stalk, minced

1 ts Garlic, minced

1 ts Thyme

1 ts Oregano

1 ea Bay leaf

2 c Tomatoes, chopped

Salt (to taste) Pepper, white (to taste) Oil ----------------------------------STUFFING---------------------------------- 1/2 c Crumbs, bread

1 tb Parsley, minced

1 ts Garlic, minced

1/2 ts Oregano

1 tb Cheese, Romano, grated

1 tb Cheese, Parmesan, grated

2 lg Eggs, hard-boiled, chopped

2 tb Oil, olive, (or more)

Salt (to taste) Pepper (to taste) ----------------------------------ASSEMBLY---------------------------------- 8 sl Veal

1/4 c Oil, olive

Tomato Sauce: ============= Heat the oil in a pan and add the carrot, onion, celery and garlic. Cook for 8 minutes over moderately low heat. Add herbs, tomatoes, salt and pepper. Simmer for an hour or more. Stuffing: ========= Combine ingredients, blending with your hands. Assembly: ========= Pound the veal slices thin and divide the stuffing among them. Roll up the veal around the stuffing and secure with a toothpick. Heat the oil, then brown the veal rolls, pouring off the fat. Add the sauce and simmer the veal rolls, covered, for 1 hour or until just tender when pierced with a knife. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Goffredo Fraccaro, La Riviera Restaurant, New Orleans