Veal Roulade with Wild Garlic and Raw Ham

Place cutlets between plastic wrap and pat. Season cutlets with salt and season with pepper, top each cutlet with 2 leaves of raw ham and 5 leaves of wild garlic. Roll up the coated cutlets and fix them with roulade needles. Heat a small amount of oil in a frying pan and brown the roulades on all sides. Remove the roulades from the frying pan, pour soup over the drippings. Let the liquid boil up and put the roulades back into the pan. Stew at low temperature for 25 minutes. For the side dish: Peel and slice the potatoes. Season with freshly grated nutmeg, pepper, salt. Mix in one eighth of a liter of whipped cream. Let it boil briefly in a saucepan and let it cool down again. Mix the egg yolks and whipped cream with the potatoes. Pour into a buttered baking dish. Sprinkle with Emmentaler and bake in the oven for 35-40 minutes at 150 °C. Remove cooked roulades from the roasting pan and keep warm. Stir sauce with crème fraîche and let it boil up again briefly. Pass the sauce through a sieve and mix in the chopped kitchen herbs. Arrange the veal roulades with the creamed potatoes on plates. Garnish with the ingredients listed.

Our tip: Use bacon with a fine, smoky note!

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