Vegetable bread roll on bacon sauce

Name: Vegetable bread roll on bacon sauce
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 400 g Mixed rye bread; 1/4 l Milk; 50 g Courgette; 50 g Carrot; 50 g Spring onions; 1 Onion; 1 TABLESPOON Oil; 1 Garlic clove; some stem(s) Chives, parsley and dill; 2 Eggs (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 g streaky smoked bacon; 1/8 l Malt beer; 1 TABLESPOON dried or freshly chopped marjoram; 1 TABLESPOON Chive rolls; 7-10 Tbsp Caraway seeds; 7-10 Tbsp grated nutmeg; 7-10 Tbsp Pepper; 7-10 Tbsp Salt; 7-10 Tbsp lettuce, cucumber or tomato; 7-10 Tbsp Napkin or diaper; 7-10 Tbsp Kitchen yarn

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

400 g Mixed rye bread
1/4 l Milk
50 g Courgette
50 g Carrot
50 g Spring onions
1 Onion
1 TABLESPOON Oil
1 Garlic clove
some stem(s) Chives, parsley and dill
2 Eggs (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 g streaky smoked bacon
1/8 l Malt beer
1 TABLESPOON dried or freshly chopped marjoram
1 TABLESPOON Chive rolls
7-10 Tbsp Caraway seeds
7-10 Tbsp grated nutmeg
7-10 Tbsp Pepper
7-10 Tbsp Salt
7-10 Tbsp lettuce, cucumber or tomato
7-10 Tbsp Napkin or diaper
7-10 Tbsp Kitchen yarn

Directions

1
Cut the bread into cubes about 1 cm thick. Heat the milk and pour it over the bread. Peel or clean and wash the vegetables. Cut into fine cubes. Peel and chop the onion. Steam in hot oil until translucent.
2
Peel garlic and chop finely. Wash herbs, dab dry and chop as well. Knead bread, vegetables, onion, garlic, herbs and eggs. Season with salt and pepper. Spread the mixture on a cloth (napkin or diaper), press it and roll it up to a roll of about 25 cm width. Tie the ends of the cloth firmly together. Let it simmer in a large pot with lightly boiling salt water for 30-40 minutes. For the sauce, dice the bacon and drain it in a pan without fat, add beer and bring to the boil once. Add marjoram and chives. Season with caraway, nutmeg, pepper and salt. Remove the bread roll from the water, let it cool down a little and remove the cloth. Cut the roulade into approx. 1 cm thick slices.
3
Let it simmer in a large pot with lightly boiling salt water for 30-40 minutes. For the sauce, dice the bacon and drain it in a pan without fat, add beer and bring to the boil once. Add marjoram and chives. Season with caraway, nutmeg, pepper and salt. Remove the bread roll from the water, let it cool down a little and remove the cloth. Cut the roulade into approx. 1 cm thick slices. Arrange 2-3 slices each with the bacon sauce on plates. Garnish as you like with lettuce, cucumber, tomato and marjoram