Veal Roulades with Egg and Spinach Stuffing

Spinach is not everyone’s cup of tea? With this recipe it is:

Thinly coat veal slices with mustard. Top each slice with a slice of ham.

Rinse spinach leaves and blanch in very little boiling hot salted water. Drain and spread evenly over the ham. Place the peeled eggs on top.

Roll up the meat into roulades. Hold together with staples or spaghetti. Season with salt and pepper.

Heat butter in a casserole. Sauté roulades in it for ten minutes. Pour on clear soup. Simmer on low heat in closed crock pot for a good hour. Remove roulades from the pot. Remove threads or staples.

Bring the stock to the boil. Stir the paradeis pulp with the whipped cream until smooth and thicken the stock with it. Season to taste, pour a little sauce on the roulades and arrange on a platter. Serve the rest of the sauce separately.

Additional dish: Sparrows

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