| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
German |
Meats, German |
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Religion: a mirage. Jesus: reality”