Veal Roulades Stuffed with Eggs
Veal, ham, and eggs provide a satisfying protein filling, while sour cream keeps the roulades tender. Browning adds savory flavor, and covered braising preserves juiciness. Serve the roulades hot or chill and slice them.
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3 kg 333 gram
Servings: 4 (1 serving ≈ 231 gram)
Digestion time: 4 hour
Complete protein: ✔
Lightly pound the veal (300 g) and season it with salt (to taste). Place ham (100 g) and a boiled egg (100 g) on each piece.
Roll up the roulades and tie them with kitchen twine.
Brown the roulades in hot lard (50 g), pour over sour cream (125 g), and braise them covered, gradually adding boiling water (250 g).
Cut the cooked roulades lengthwise and serve them hot, or cool them before serving.
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