Summary

Ingredients

• 250 g veal sausae
• 2 tablespoon semolina
• 1 tablespoon breadcrumbs
• 3 tablespoon heavy cream
• 1 egg (s)
• 80 g ham, raw (e.. Serrano)
• 1 tablespoon parsley, chopped
• 1 shallot (s)
• 2 slices toast, without crust
• nutmeg
• pepper
• butter

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Instructions

1. Finely chop the shallot and sweat in the butter until translucent. Cut the ham into very fine strips. Whisk the egg with the cream.
2. Remove the crust from the toast, drizzle with the egg-cream mixture, let it soak in and pick apart with a fork. Work in the breadcrumbs and semolina. Add the veal roast with pepper, nutmeg, parsley, onions and ham and work everything into a homogeneous mass (salt is not necessary as the ham and roast meat are salty enough).
3. Peel off the lobes with a damp teaspoon and let them steep in the boiling broth for 15 minutes.
4. Variation: Soak some dried porcini mushrooms in boiling water, squeeze out, finely chop and add to the cam mixture. Then replace or supplement the cream with the soaking liquid.