Veal Stallion With

– each about 150 g, salt alz pepper, f. A.d.M. f. A.d.M.

— roasted roasted 1/2 tsp. tsp. fresh thyme leaves, — finely chopped one

salt alz

white pepper, pepper, f. A.d.M.

nutmeg, fresh h grated

Lay out the veal cutlets on a kitchen board and pound them flat with the flat side of a meat mallet. Season with salt and pepper and spread a thin layer of mustard on one side. Stir goat cheese through with whipped cream. Add sunflower seeds, raisins and thyme. Mix thoroughly and spread the paste on the two slices of meat. Roll up the cutlet from the narrow side and pin the ends with a roulade needle or a wooden skewer. Heat the oil in a casserole and sear the veal cutlets in it on all sides at a high temperature. Turn the veal with two shovels or spoons, never pierce it with a meat fork! Add the peeled shallot cut into small cubes and the paradeis pulp and sauté briefly. Add the veal stock and simmer for 15 to 20 minutes with the lid on. Rinse the potatoes, remove the skin and cook in a little salted water for 20 minutes. Drain the cooking water, but keep it. Remove the hard midrib from the savoy cabbage leaves and cut the leaves into tender strips. Cook in the potato water for five to six minutes. Mash the potatoes with a potato masher. Mil

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