Turkey Roulade with Egg Filling

Whisk together mustard, jerky, onions, crème fraîche, bread crumbs and parsley, mix to a paste and coat the turkey cutlets with it. Remove the shell from the boiled eggs, place in the center of the turkey cutlets, roll up the turkey cutlets and tie with spaghetti (or toothpicks).

Brown the roulades in the clarified butter, add the red wine and saffron threads and cook for about 10 minutes until tender. Remove the roulades and keep warm. Add the whipped cream and the fresh mushrooms with the salt to the frying pan and cook for about 5 minutes until soft. Now put the roulades back into the frying pan and cook for another 3-5 minutes.

Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.

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