Season roulades with salt, season with pepper. Knead bread without crust diced with eggs, season with salt, season with pepper, season with chopped sage (keep 20 leaves) and garlic. Form on the roulades, put 2 slices of bacon and 5 sage leaves on each, roll up, fix with spagat or roulade needles. Fry in hot clarified butter, add coarsely chopped onions. Cover and steam for 30-40 minutes. Turn frequently to the other side, perhaps add water. Keep roulades warm. Stir whipping cream with sauce, cook a little. Grind the onions with a chopping rod.
Heat the roulades again in the sauce.
Note: Instead of bacon, pancetta can also be used if necessary. Preparation time
15 min
Cooking time
40 min
From the recipe collection of Andreas Kohout
Our tip: Use bacon with a fine, smoky note!
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