Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

500 g 4 x veal cutlets
125 g raw ham thin,Slices
4 eggs
1 pn flour
1 T butter (or margarine)
1 pn white pepper
2 t cornstarch
1/2 pt water

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 swallownests and
serve. Combine with mashed patatos and vegetables.

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