Summary

Ingredients

• 8 thin veal schnitzel
• 80 g veal liver sausae, fine
• 100 g mushrooms
• 1 small onion (s)
• 1 tablespoon oil
• salt and pepper
• Cayenne pepper
• 200 g bean sprouts, fresh

For the sauce:

• 3 tablespoon mustard
• 4 tablespoon crème fraîche
• 125 ml water
• salt and pepper
• sugar
• Vegetable oil, neutral

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Instructions

1. Clean and chop the mushrooms. Peel the onions and cut into fine cubes. Wash and sort soy germs.
2. In a pan, fry the onions in 1 tablespoon of oil until translucent, then add the chopped mushrooms and steam until almost all of the liquid has evaporated. Let cool down.
3. Mix the liver sausage, salt, pepper and cayenne pepper with a fork in the onion and mushroom pan. Spread the veal schnitzel thinly with the mixture. Pile the soy sprouts on the lower quarter of the schnitzel, roll them into roulades and secure with a toothpick or kitchen twine.
4. Heat a little vegetable oil in a pan and fry the veal rolls vigorously on all sides, then cook for about 3 minutes on each side. Take out and keep warm.
5. Add the mustard, crème fraiche and water to the pan, stir with the whisk and bring to the boil. Season to taste with salt, pepper and a pinch of sugar, place the veal rolls in the sauce and let them steep before serving.