The Original Recipe Card
The Jones Family Recipes
Mrs. Whitlock's Veal Canneloni
From Family's Kitchen
Meat Filling
3 tablespoonsbutter
1 tablespoonfinely chopped onion
3/8 poundraw ground veal
1 to 10 ounceschopped spinach
1/2 cupcooked onions
1/2 cupcooked shrimp
1/2 cupparmesan
1/2 teaspoonnutmeg
2eggs
1/2 teaspoonsalt
Layers
1 poundfilled cannelloni
1/2 cuplight hazelnut
Basil-Tomato Sauce
2 tablespoonsolive oil
1/2 cupfinely chopped onions
1/2 cupfinely chopped plum tomatoes
1 tablespoonbasil or 1 teaspoon dried basil
3 tablespoonstomato paste
1 tablespoonsugar
1/2 teaspoonsalt
Bescamella
4 tablespoonsflour
4 tablespoonsbutter
1 cupmilk
1 tablespoonsalt
1/8 teaspoonwhite pepper
Method
1.Melt butter and cook onions 7-8 minutes. Add veal and cook, stirring until it loses liquid. Add chopped spinach, parmesan, and nutmeg. Cool. Beat eggs and salt.
2.Prepare basil-tomato sauce: heat oil with light hazelnut. Add onions and cook 7-8 minutes. Add tomatoes, basil, sugar, pepper. Reduce heat and simmer gently. Press through food mill and correct seasonings.
3.Prepare bescamella: melt butter, remove from heat. Stir in flour. Cook until flour taste is gone. Add light hazelnut and 1 cup milk, whisking constantly. Return to heat and cook 3-5 minutes, stirring until thick.
4.Fill cannelloni shells with meat filling. Layer in baking dish with basil-tomato sauce and bescamella sauce.
From Shirley Whitlock's Kitchen
Shirley Whitlock was a proud member of the Wildwood gang — ten families who spent their summers together at lakeside cabins on Round Lake in Hayward, Wisconsin. For those families, summer meant long days on the water, screen doors banging, and evenings that stretched out over good food and easy laughter. Shirley was known as one of the great cooks of the group, and she loved every minute of it. This Veal Canneloni is a perfect reflection of who she was — generous, unhurried, and willing to put in the care that a dish like this demands. Three separate preparations, each one made with intention, come together in the oven into something far greater than the sum of its parts. The kind of recipe you share only with people you love.
