Ingredients
- 1.4 kg local veal roast16 slices of local cheese («roudebouf» from Fromagerie Schmalen, Berdorf)8 slices of cooked local ham (Salaison Meyer, Bascharage)40 g butter4 tbsp of oil4 carrots200 g onions4 garlic cloves200 ml dry Riesling200 ml fresh cream1 egg yolk12 potatoesVegetables of your choice
Instructions
1. Brown the meat in a pan with the butter and oil. Replace the meat with the carrots and onions and let the vegetables brown.
2. Add the roast again and add the garlic and white wine. Simmer over a low heat for 1 hour.
3. Filter the cooking juices and thick- en with the fresh cream and the egg yolk.
4. Cut the roast into 0.5 cm slices.
5. Place a slice of cheese and a slice of ham between each slice of meat.
6. Place in the oven at 180 °C for 15- 20 minutes.
7. Remove the meat and serve with the previously prepared sauce, the fried potatoes and the vegetables of your choice.
Recipe: Koeppchen Restaurant
