Lübeck Swallow's Nests
easy
60 mins
60 mins
Ingredients
- 4 Eggs (size M)
- 8 discs Veal cutlet (à approx. 75 g)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 4 TABLESPOONS medium hot mustard
- 4 discs cooked ham (approx. 35 g each)
- 4 discs Gouda cheese (about 20 g each)
- 2 TABLESPOONS Oil
- 200 ml dry white wine
- 200 ml Vegetable broth (instant)
- 1 Bay leaf
- 500 g waxy potatoes
- 1/2 bunch Parsley
- 200 g ripened cream
- 1 TABLESPOON Flour
- 7-10 Tbsp fresh laurel
- 7-10 Tbsp wooden skewers
Directions
- 1
Cook the eggs in boiling water for ten minutes. Rinse cold and peel. Cut the eggs into slices. Wash veal cutlets, dab dry and season with salt and pepper. Brush one side with mustard.
- 2
Cut the ham and cheese slices in half. Put 1/2 slice of ham and cheese on each cutlet. Place slices of egg on top and roll everything up from the narrow side and stick together with wooden skewers.
- 3
Heat the oil in a pan with a high rim, fry the roulades in it until hot. Deglaze with wine and stock, add bay leaf and cook covered for 20 minutes. In the meantime, peel and wash the potatoes and cut them into slices.
- 4
Cook the potato wedges in salt water for 15 minutes. Wash parsley, dab dry and chop finely. Remove the roulades and keep warm. Stir sour cream and flour until smooth and add to the sauce while stirring.
- 5
Bring to the boil again and simmer for five minutes while stirring. Season to taste with salt and pepper. Drain potatoes and serve sprinkled with parsley. Arrange the roulades on a plate with the sauce and serve garnished with laurel.
Nutrition Facts
700 kcal
25 g
34 g
58 g
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