Ingredients
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6
-
6
-
-
-
1
-
-
2
-
1
-
-
-
-
-
-
-
Directions
Kalbsschnitzel Nach Josca, Veal and egg rolls from the Obertoggenburg Valley in Switzerland These are intended to be a 1st course , Veal and egg rolls from the Obertoggenburg Valley in Switzerland These are intended to be a 1st course
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Steps
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1
Done
|
Wrap Each Egg in a Slice of Veal, Season and Tie Firmly With Kitchen or Butcher's String. |
|
2
Done
|
Melt the Fat in a Pan and Brown the Veal Rolls on All Sides. |
|
3
Done
|
Add the Onion and Brown Slightly. |
|
4
Done
|
Add Sufficient Water or Stock to Cover the Rolls. |
|
5
Done
|
Add the Carrot and Bay Leaf and Simmer Gently For 35-40 Minutes Until the Veal Is Cooked. |
|
6
Done
|
Transfer the Rolls to a Hot Serving Dish and Remove the String. |
|
7
Done
|
Strain the Sauce Into a Pan and Blend a Little Flour With Some of the Liquid. |
|
8
Done
|
Return the Flour Mixture to the Sauce, Bring to the Boil and Pour Over the Veal Rolls. |
|
9
Done
|
Serve With Noodles. |
