Veal Roll Roast Forester Klipstein

Cut the veal from the butcher into a narrow rectangular slice. Rub the slice of meat on both sides with salt and pepper.

For the filling, finely dice the bacon, grate the garlic, chop the onion, quarter the mushrooms and chanterelles. Mix these ingredients with grated cheese, the hard-boiled, chopped egg, the grated walnuts, pepper, raisins, salt, breadcrumbs and the raw egg to a thick farce and spread it on the meat. Now roll up the meat (preferably on aluminum foil or a kitchen towel) and tie it with thread into a roll.

Then heat a little vegetable fat in a deep frying pan and fry the roll heartily all around. Then add the red wine and cook completely. Add the sliced tomatoes, sprinkle with salt, pepper and thyme, put the lid on and cook for about 60-70 minutes until soft. In between turn once or twice to the other side.

Rest the finished roast for about 15 min., then cut slices about 1.5 cm thick, place on a shallow roasting pan and heat up, pour a little of the roasting juices over it and flambé with the cognac. Do not burn out, extinguish with the lid beforehand. Strain the gravy and refine with sour whipped cream. Garnish roast with half walnuts and parsley. Serve with long grain rice and green chicory or leaf salad.

Revierfoerster Klipstein lived in Da

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