Oiseaux Sans Tetes (Veal Birds) Rolled veal slices, stuffed with ham and bread, cooked in a simple broth. 8 pieces if veal, flattened as for scallopini 4 slices thin cold boiled ham 1/2 cup butter 2 chopped large onions, 1 large sliced onion 1 raw scraped carrot 1/2 cup bread crumbs 3 T minced parsley 1 stalk minced celery 1/2 tsp poultry seasoning 1 cup consomme Melt 1/4 cup of butter,add chopped onions, celery and aprsley, and saute until soft but not browned.  Add crumbs and poultry seasoning, mix well.  If the stuffing seems too dry, add a few tablespoons of heavy cream or a dash of dry white wine.  Spread each veal slice with half a slice of the ham, top with stuffing. Roll up and tie firmly with string, tucking inthe ends as neatly as a Macy package-wrapper. Melt remaining butter in a pressure cooker, add sliced onion and carrot; brown veal birds on all sides. Add consomme and cook for 15 minutes at 10 pounds pressure.