John Myers
Ingredients for 4 servings:
- 4 large veal escalopes or beef escalopes (butterfly escalopes)
- Salt and pepper from the mill
- some thyme sprigs, fresh
- some fresh rosemary stalks
- 4 slices of streaky ham
- 4 eggs, hard boiled
- 1 tbsp butter
- 1 onion(s)
- 2 tbsp sour cream
- ¼ liter meat broth
- 1 kg potatoes
- 400 ml milk, warm
- 2 tbsp butter
- some nutmeg, if necessary
Instructions
Working time approx. 40 minutes; Total time approx. 40 minutes
half roulades in a ring of mashed potatoes
Pound the schnitzels thinly in cling film and lightly rub with salt and pepper from the mill. Then, add some thyme and rosemary sprigs, a slice of ham, and a hard-boiled egg (8 minutes) to each schnitzel, roll it up, and tie it tightly with kitchen twine. Heat the butter in a large, shallow pan with the sliced onions. Add the swallow’s nests and fry them well on all sides. Then pour in the broth, add the sour cream, and simmer over medium heat for about 30 minutes until soft, turning the nests frequently. In the meantime, prepare the mashed potatoes as usual using the potatoes, milk, and butter. Keep the finished nests warm in the oven for a short time to season the sauce. To serve, remove the twine and cut the nests crosswise, place them on a plate so you can see the egg from above, and arrange a wreath of mashed potatoes around them. Then, in a rustic style, pour the sauce over the plates. This also explains where this dish gets its name. I recommend a colorful salad with raw vegetables as a side dish.
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