Veal Birds 6 veal cutlets, well trimmed and     thinly pounded between wax paper 2 cups onions, minced 1 cup butter or margarine 2 cups bread crumbs 1/2 cup seedless raisins Salt and pepper, to taste Pinch of powdered thyme 1/4 cup cream 3/4 cup flour 1 pound fresh mushrooms, quartered 8 artichoke bottoms, quartered 1/4 cup parsley 1 cup dry sherry 2 cups beef bouillon Pound cutlets until thin and cut in half. Sauté onions in 1/2 cup of the butter; add crumbs, raisins, salt, pepper and thyme. Remove from heat and add cream. Put 2 tablespoons filling in each cutlet, then roll up and secure with wooden pick. Salt and pepper the meat and roll in flour. Brown rolls in remaining 1/2 cup butter. Arrange rolls in baking dish and cover with mushrooms, artichokes and parsley. Add a little more flour to the drippings in the pan; stir in bouillon and sherry. Stir until thick. Pour gravy over rolls and bake at 325 degrees F for 30 to 45 minutes.