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Yield: 4 Servings
Ingredients:
* 500 g 4 x Veal Cutlets
* 125 g Raw Ham thin slices
* 4 Eggs
* 1 pn Flour
* 1 tb Butter or margarine
* 1 pn White pepper
* 2 ts Cornstarch
* 1/2 pt Water
Instructions:
Cook the eggs for about 8 minutes. Flatten the veal cutlets. Cover with ham. Wrap the eggs in the cutlets. Roll in the flour. Heat butter in a saucepan. Brown the rolls from all sides. Add water and cook gently for 30 minutes. Take the swallownests out and keep warm. Mix the cornstarch with a little water. Add mixture and pepper to the sauce. Make it cook one more time. Pour over the swallownests and serve. Combine with mashed patatos and vegetables.
Ingredients:
* 500 g 4 x Veal Cutlets
* 125 g Raw Ham thin slices
* 4 Eggs
* 1 pn Flour
* 1 tb Butter or margarine
* 1 pn White pepper
* 2 ts Cornstarch
* 1/2 pt Water
Instructions:
Cook the eggs for about 8 minutes. Flatten the veal cutlets. Cover with ham. Wrap the eggs in the cutlets. Roll in the flour. Heat butter in a saucepan. Brown the rolls from all sides. Add water and cook gently for 30 minutes. Take the swallownests out and keep warm. Mix the cornstarch with a little water. Add mixture and pepper to the sauce. Make it cook one more time. Pour over the swallownests and serve. Combine with mashed patatos and vegetables.
