VEAL ROLLS
(4 servings)
- 4 veal cutlets
- 1/2 tsp. paprika
- 2 tsp. mustard
- 1 sweet dill pickle
- 1/2 cup liver sausage
- 1/4 cup butter
- 2/3 cup plain yogurt
- 1/2 tsp. salt
- 1/2 tsp. white pepper
Pound veal until very thin, dust with paprika, spread with mustard.
Cut pickle lengthwise, in four. Spread liver sausage on veal and place a piece of pickle on each. Roll slices up and secure with toothpick.
Melt butter in skillet and brown the rolls on each side. Add yogurt and season with salt and pepper. Cover, cook over low heat 20 minutes.
Remove toothpicks; arrange on serving dish, spoon over the sauce and serve with rice.
Cut pickle lengthwise, in four. Spread liver sausage on veal and place a piece of pickle on each. Roll slices up and secure with toothpick.
Melt butter in skillet and brown the rolls on each side. Add yogurt and season with salt and pepper. Cover, cook over low heat 20 minutes.
Remove toothpicks; arrange on serving dish, spoon over the sauce and serve with rice.