Veal Olives

2 x 100 g/4 oz veal escalopes, beaten flat
1 teaspoon polyunsaturated vegetable oil
1 celery stalk, sliced
2 teaspoons tomato puree
150 nil/'/ pint light stock
Marinade:
2 teaspoons lemon juice
grated rind of 1/2 lemon
freshly ground black pepper
2 tablespoons dry white wine
Stuffing:
1 small onion, peeled and chopped
2 lean bacon rashers, grilled and chopped
25 g/1 oz wholemeal breadcrumbs
2 teaspoons mixed dried herbs
beaten egg

Place the escalopes in a flat dish, mix the marinade ingredients, pour over the veal and leave to marinate for several hours.

To make the stuffing, place all the dry ingredients in a bowl, season with salt and pepper to taste and mix with just enough egg to bind. Divide between the escalopes and roll them into olive shapes. Tic securely with string.

Heat the oil in a heavy-based saucepan and brown the olives on all sides. Add the marinade and remaining ingredients. Bring to the boil, cover and simmer gently for about 30 to 35 minutes or until tender. Remove the veal olives, cut off the string, and transfer to a warmed serving dish. Boil the sauce until reduced by half. Strain and pour over the veal.

SERVES 2