Kalbsschnitzel Nach Josca

Veal and egg rolls from the Obertoggenburg Valley in Switzerland. These are intended to be a 1st course.

• Ready In: 1 hr 5 mins
• Serves: 6

Ingredients

• 6  thin veal escalopes, pounded
• 6  eggs, hard boiled, peeled and left whole
•  seasoning
•  lard or   oil
• 1  onion, sliced
•  warm water or   stock
• 2  carrots, sliced
• 1  bay leaf
•  flour

Directions

1. Wrap each egg in a slice of veal, season and tie firmly with kitchen or butcher's string.
2. Melt the fat in a pan and brown the veal rolls on all sides.
3. Add the onion and brown slightly.
4. Add sufficient water or stock to cover the rolls.
5. Add the carrot and bay leaf and simmer gently for 35-40 minutes until the veal is cooked.
6. Transfer the rolls to a hot serving dish and remove the string.
7. Strain the sauce into a pan and blend a little flour with some of the liquid.
8. Return the flour mixture to the sauce, bring to the boil and pour over the veal rolls.
9. Serve with noodles.