Lubecker Schwalbenester
Yield
4 servingsPrep
10 minCook
45 minReady
1 hrsTrans-fat Free, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
veal cutlets
|
*
|
| 1 | cup |
ham
thin slices |
*
|
| 4 | large |
eggs
|
|
| 1 | pinch |
all-purpose flour
|
*
|
| 1 | tablespoon |
butter
or margarine |
|
| 1 | pinch |
white pepper
|
*
|
| 2 | teaspoons |
cornstarch
|
|
| ½ | pint |
water
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
veal cutlets
|
*
|
| 237 | ml |
ham
thin slices |
*
|
| 4 | large |
eggs
|
|
| 1 | pinch |
all-purpose flour
|
*
|
| 15 | ml |
butter
or margarine |
|
| 1 | pinch |
white pepper
|
*
|
| 1E+1 | ml |
cornstarch
|
|
| 237 | ml |
water
|
*
|
Directions
Cook the eggs for about 8 minutes.
Flatten the veal cutlets.
Cover with ham.
Wrap the eggs in the cutlets. Roll in the flour. Heat butter in a saucepan.
Brown the rolls from all sides. Add water and cook gently for 30 minutes.
Take the swallownests out and keep warm. Mix the cornstarch with a little water.
Add mixture and pepper to the sauce. Make it cook one more time.
Pour over the swallow nests and serve. Combine with mashed patatos and vegetables.
