Kalbsvögerl (roulades)

Name: Kalbsvögerl (roulades)
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 8 thinly sliced veal escalopes (à 100 g); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Spring onions; 1/2 bunch Parsley; 2 stem(s) Thyme and marjoram; 1 (approx. 125 g) coarse uncooked sausage; 1 TABLESPOON Flour; 1 collar Soup vegetables; 3 TABLESPOONS Butter; 200 ml Veal stock (glass); 100 ml dry white wine; 2 TABLESPOONS Whipped cream; 1 knife tip grated lemon peel (untreated); 7-10 Tbsp Kitchen yarn

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

8 thinly sliced veal escalopes (à 100 g)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Spring onions
1/2 bunch Parsley
2 stem(s) Thyme and marjoram
1 (approx. 125 g) coarse uncooked sausage
1 TABLESPOON Flour
1 collar Soup vegetables
3 TABLESPOONS Butter
200 ml Veal stock (glass)
100 ml dry white wine
2 TABLESPOONS Whipped cream
1 knife tip grated lemon peel (untreated)
7-10 Tbsp Kitchen yarn

Directions

1
Wash the schnitzel, dab dry, place on a board and tap flatter. Season with salt and pepper. Wash, clean and chop the spring onions. Wash the herbs, shake dry, dab off the leaves and chop finely.
2
Press sausage meat from the skin into a bowl. Mix with spring onions and herbs and spread evenly on the escalopes. Roll up escalopes and tie them together with kitchen string. Turn the rolls in flour, tap off excess flour.
3
Clean, wash and chop the soup vegetables. Froth butter in a casserole. Brown the rolls in it at medium heat for about 10 minutes, take them out. Add the vegetables to the cooking fat and stir-fry for approx. 5 minutes.
4
Add stock and wine, put the rolls back into the pan, cover and cook over a low heat for about 45 minutes. Lift the veal bird out of the sauce. Pass the sauce through a sieve, heat up and stir in the cream.
5
Season the sauce with lemon zest, salt and pepper. Heat the rolls in the sauce again briefly. Garnish with thyme. Noodles taste good with it.