Summary

Ingredients

• 4 large veal escalope or beef escalope (butterfly escalope)
• Salt and pepper from the mill
• a few stalks thyme, fresh
• some stalks rosemary, fresh
• 4 slices ham, streaky
• 4 egg (s), hard-boiled
• 1 tablespoon butter
• 1 onion (s)
• 2 tablespoon sour cream
• 0.25 liter ¼ meat broth
• 1 kg potato (s)
• 400 ml milk, warm
• 2 tablespoon butter
• some nutmeg, possibly

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Instructions

1. The schnitzels are beaten thinly in cling film and lightly rubbed with salt and pepper from the mill. Then put some thyme and some rosemary needles, a slice of ham, a hard-boiled egg (8 min.) On top of each schnitzel, roll it up and tie it tightly with kitchen twine.
2. Put the butter in a large, flat saucepan, let it get hot with the onion slices, add the swallow nests and fry them well on all sides. Then pour in the broth, add the sour cream and let everything simmer on a medium flame for about 30 minutes. Turn the nests more often.
3. In the meantime, prepare a mashed potato from the potatoes, milk and butter as usual. Briefly keep the finished nests warm in the oven to taste the sauce.
4. To serve, you separate the thread and cut the nests across, put them on a plate so that you can see the egg from above, and arrange a wreath of mashed potatoes around it. Then pour the sauce over the plates in a somewhat rustic style. So you can see where this dish got its name from. I recommend a mixed salad with raw vegetables as a side dish.