John Myers
Ingredients for 4 servings:
- 8 potatoes
- 8 slice(s) bacon, thinly sliced
- 8 slice(s) veal, thinly sliced
- sage leaves
- salt and pepper
- 1 tbsp butter
- 50 g bacon cubes
- 150 ml broth
- 100 g sour cream
- some lemon juice
- Flour
- Fat for the mold
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 10 minutes
Pre-cook the peeled whole potatoes in salted water for about 15 minutes. Place a slice of veal on top of each slice of bacon. Season with pepper and wrap each slice around a potato, then secure with a toothpick. Place the wrapped potatoes in a greased baking dish and top each with a sage leaf. Bake in a preheated oven at 200°C (top/bottom heat) for about 20 minutes. Fry the bacon in the melted butter, dust with flour, and deglaze with the broth. Stir in the sour cream, lemon juice, and chopped sage leaves, and season with salt and pepper. Add the sauce to the potatoes and bake for another 10 minutes.
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