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Blinde Vinken

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Description Edit

This is the more expensive version of the Slavinken, made with Veal. This goes well with traditional vegetables such as carrots, sprouts or any type of cabbage.

Ingredients Edit

Directions Edit

Sprinkle the Veal cutlets with salt, and allow to stand in the

refrigerator for about 15 minutes. Beat the egg yolks and soak

the bread slices in them. Add the ground Veal, peppers, nutmeg

and the lemon juice. Mix thoroughly. Divide this evenly among

the 8 cutlets and spread on each. Roll the mixture inside the

cutlets and secure each roll with a toothpick.

Beat the egg whites with a little water and brush this mixture over

each of the Veal rolls. Cover each roll with Dutch rusk crumbs.

Heat the margarine in a large frying pan. Brown each of the Veal

rolls, turning them occasionally. Revove them from the pan and

set aside. Add a little water to the pan and stir. Put the Veal

rolls back into the pan and add the lemon slices. (You may

have to add some more margarine at this point.) Simmer the Veal

rolls, covered, for about 40 minutes, until they are done. Remove

Veal rolls to a heated plate. Remove toothpicks. Remove the lemon

slices and pour the gravy over the Veal rolls. Garnish with parsey

and serve with rice and beans.

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