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Veal Rolls

4 servings

Ingredients

• 1 kg veal from the leg
• butter (a little)
• lemon zest, grated (a little)
• 3 g anchovies, chopped
• salt (a little)
• pepper (a little)
• 1 pcs egg
• white bread, grated (the necessary amount)
• pan juices (a little)
• 30 g morels, dried
• potato flour (a little)
• lemon juice (a little)

Instructions

1. Cut about 1 kg of veal from a leg into palm-sized pieces and pound them until tender.
2. Brown the trimmings in butter, chop them finely, and combine them with a little grated lemon zest, about 3 g of chopped anchovies, a little salt and pepper, 1 egg, and the necessary amount of grated white bread to form a farce.
3. Fill the meat slices with this farce, tie them with kitchen twine, and fry them slowly.
4. When serving, remove the meat rolls and keep them warm while preparing the sauce.
5. For the sauce, use the pan juices, 30 g of dried morels, a little potato flour, and a little lemon juice, then let the meat steam in it for a few more minutes.

Modernized from a treasured 19th-century German cookbook.