Veal birds

6 veal cutlets, well trimmed and    thinly pounded between wax paper2 cups onions, minced1 cup butter or margarine2 cups bread crumbs1/2 cup seedless raisinsSalt and pepper, to tastePinch of powdered thyme1/4 cup cream3/4 cup flour1 pound fresh mushrooms, quartered8 artichoke bottoms, quartered1/4 cup parsley1 cup dry sherry2 cups beef bouillonPound cutlets until thin and cut in half. Saut? 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.