Veal Bird with Vegetable Stuffing

Remove one leaf of each meat bird from the lettuce (medium size). Cut the midrib flat. Blanch in sufficiently boiling salted water for just 1 minute. Rinse carefully, spread out on kitchen roll, dry.

Mushrooms, finely diced or coarsely chopped, onion small, finely chopped, zucchetti small, grated on Röstiraffel remove stalk carrots medium, grated on Röstiraffel, heat butter in a wide frying pan. Meanwhile, sauté onions for 2-3 minutes. Add mushrooms and sauté briefly. Completely evaporate the resulting juice. Add remaining vegetables and sauté, turning, until just tender. Season with salt and pepper. Cool down a bit. Add grated Sbrinz, breadcrumbs and egg yolk. Season if necessary. Veal patties, cut as large and thin as possible. Season one side with salt and pepper. Turn over. Cover with a lettuce leaf. Spread some vegetable filling evenly on top. Wrap side edges of lettuce and meat. Roll up cookies. Mushrooms, cut into thick slices, onion (small), finely chopped, clarified butter Heat clarified butter in a large casserole. Put in the meat birds, seam side down, and brown lightly on that side. Now spread mushrooms and onion evenly over the top.

Extinguish white wine. Bring the meat birds to a boil with the lid on, then simmer over low heat for 1 and a quarter to 1 1/2 hours until very tender.

Cream the fl

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