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BUCKS45
Veal rolls with sage and blackberry sauce
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Ingredients
Directions
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Additional requirements: extra needed: hand blender, aluminum foil.
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Rub the veal schnitzels with salt and pepper.
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Put a few leaves of sage on each schnitzel.
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Roll up the veal escalopes, starting at a short side.
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Wrap each roll in a slice of raw ham.
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Let the rolls lie for ten minutes.
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Puree half of the blackberries with the water in a high bowl.
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Rub the blackberry mixture over another bowl through a sieve.
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Heat the butter in a frying pan and fry the veal rolls over medium heat in ten minutes around brown and done.
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Put them on a warm plate and keep warm under aluminum foil.
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Extinguish the shortening with gin and stir up the cakes.
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Stir in the blackberry sauce and the wine and boil it all into a nice sauce.
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Add salt and pepper if necessary.
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In the meantime, heat the olive oil in a saucepan and fry the remaining sage leaves crispy.
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Cut the veal rolls diagonally into slices and place them on warm plates.
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Spoon the sauce over it and garnish with blackberries and fried sage leaves.
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Tip: You can also use vodka or white wine instead of gin. Delicious with creamy mashed potatoes and haricots verts.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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