Veal Rolls with Ham and Thyme

Finely chop the spring onions along with beautiful tubes. Sauté in the butter. Mix with the thyme leaves. Cool slightly.

Lay out the veal patties on the surface and season one side with salt, pepper and paprika. Top the unseasoned side with the ham tendrils. Spread the onion and thyme mixture evenly on top. Roll up the veal patties and fix them with a wooden stick.

Preheat the oven to 75 °C for ten minutes. Place a casserole dish in the oven.

Heat the boiled butter. Roast the veal rolls on medium fire for about three min. Put them into the preheated dish. Meanwhile, cook the veal rolls at 75 °C for fifty to sixty minutes.

In the meantime, extinguish the gravy with the white wine and reduce it by half. Add the veal stock and reduce the whole repeatedly. Add the cream and thyme. Make the sauce for another five minutes, then set aside.

Knead the flour and butter together. Immediately before serving, bubble the sauce repeatedly and add the flour butter in flakes until the sauce binds slightly. Pour in the veal rolls and let sit for another thirty seconds. Bring to the table immediately.

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