2 cups beef broth
3 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon chopped fresh thyme
1 (2 pound) whole lentils
2 lentils, crushed
2 tablespoons vegetable oil
1 cup whole white beans (boiling)
3 whole carrots, peeled, cubed
2 potatoes, cubed
2 (40 ounce) cans beef broth (including reserved beef stock)
3 bay leaves
1/2 pound rroma 1994 veal with leaves attached, drained and cut into 1/4-inch slices
1 (4 ounce) can olive oil
1 (10 ounce) container diced black olives, drained
2 tablespoons Italian seasoning
2 teaspoons celery salt
salt and pepper to taste
In a medium bowl combine the wine, oil and chicken. Bring to a boil and reduce heat to low; cover and simmer for 45 minutes to 1 hour.
In a food processor or blender, blend together the lentils, carrots, potatoes, beans, carrots, tomatoes, olives, Italian seasoning, celery salt, salt and pepper. Serve on biscuits and garnish with a small sprinkle of salt and pepper.