Summary

Ingredients

• 1.2 kg roast veal, e.g., from the nut
• 6 slices cheese, e.g., Gruyere or Emmentaler
• 6 slices ham, cooked
• 4 slices smoked bellies
• 1 tomato (s), possibly 2
• 2 tablespoons oil
• 2 large onions
• 3 carrot (s)
• 2 cloves garlic
• 200 ml white wine, dry
• 250 g mushrooms, e.., mushrooms or mushrooms
• 1 bunch spring onions or 3 - 4 shallots
• 2 egg yolks
• 50 ml sweet cream
• Seasoned Salt
• Black pepper
• Paprika powder, mild
• broth
• 1 tablespoon butter

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Instructions

1. Cut the roast at a distance of approx. 1 cm, but do not cut the meat completely. Place 1 slice of cheese, ham and tomato between each piece of meat. Then season the roast (don`t use too much salt) wrap the pork belly and tie tightly with kitchen twine.
2. Fry until golden in the hot oil. Fry the chopped onions and the carrots cut into slices. Finally add the chopped garlic and white wine. Let simmer on a low fire for about 1 1/2 hours.
3. During this time, fry the chopped leek or spring onions and the finely chopped mushrooms in a little butter separately from the meat like a `duxelles`.
4. When the meat is done, it is removed from the casserole, wrapped in aluminum foil and kept warm in the oven at approx. 100 ° C.
5. Deglaze the gravy with a little bouillon. Mix the cream with the egg yolks and mix slowly into the sauce. The sauce must not boil anymore, otherwise the egg yolk will curdle. Add the mushroom mixture (duxelles) to the sauce. Remove the meat from the kitchen twine, arrange on a platter and pour the sauce over it.
6. This fits e.g., Gratin Dauphinois and bean parcels with bacon, but also Tomatoes Provençales (gratinated tomato halves with garlic, breadcrumbs and Parmesan cheese).