John Myers
Cooking: Veal Rolls with Salsiccia
The perfect cooking: veal rolls with salsiccia recipe with a picture and simple step-by-step instructions.
- 4 small Veal schnitzel
- 200 g Salsiccia Mettwurst
- 4 Discs Parma ham
- 50 g Parmesan
- 8 sheet Sage
- 2 Egg yolk
Sauce:
- 400 ml Veal stock
- 0,25 l Noilly Prat
- 1 Onion
- Salt and pepper
- 200 g Cream
- 2 El Ice cold butter
- Knock the schnitzel flat, stir the salsiccia squeeze out with the egg yolk and Parmesan. Season the schnitzel a little then cover with the ham, spread the salsiccia and one or two sage leaves.
- Roll up well and secure with toothpicks. Turn in a little flour and fry nicely on all sides.
- Add the onion, deglaze with white wine, reduce briefly, remove the rolls and then fill up with the stock, reduce a little. Add the cream, bring to the boil, then add the rolls, bring to the boil and then just let them steep.
- Finally, bind with ice-cold butter.
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