Veal rolls

Ingredients for 6 servings:

• 12 veal escalopes
• 12 slice(s) bacon (breakfast bacon), thin
• 200 g chicken liver(s)
• 16 sage leaves
• 125 ml white wine
• 180 ml soup
• 125 ml whipped cream
• 150 g onion(s)
• 1 tbsp parsley, chopped
• 3 tbsp Parmesan
• 100 g cream cheese

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Cut the liver into small cubes and finely chop the onion. Fry the onion and liver in a little oil, season with salt, pepper, and two crushed garlic cloves. Remove from the heat and let the mixture cool. Stir in the parsley, Parmesan, and Gervais cheese. Pound the schnitzels into a roughly rectangular shape and season with salt and pepper. Spread the filling evenly over the schnitzels. Roll them up tightly, wrap them in bacon, and top each with a sage leaf. Secure the bacon and sage with toothpicks. Brown the meat rolls all over in a little oil, deglaze with wine, and pour in the soup. Cover and simmer the rolls over low heat for about 1/2 hour. Remove the meat from the pan and remove the toothpicks. Pour in the cream and reduce to a creamy consistency. Before serving, finely slice the remaining sage and mix it with the sauce.