Veal Roulades With Garvy And Potatoes - cooking recipe

Ingredients

4 medium eggs
4 tbsp medium-hot mustard
8 x 75 g veal escalopes
4 slices cooked ham
4 slices Gouda cheese
2 tbsp olive oil
200 ml dry white wine
200 ml vegetable stock
1 None bay leaf, plus extra leaves to garnish (optional)
200 ml sour cream
1 tbsp plain flour
500 g potatoes, peeled and cut into wedges
15 g parsley, chopped

Preparation

To hard boil the eggs, place eggs in a saucepan and cover with water. Bring water to a boil over medium heat. Once the water reaches a boil, remove from the heat. Let eggs sit in hot water for 12 minutes, drain then run under cold water. Peel, slice then set aside.
For the veal rolls, spread mustard over veal cutlets, distribute ham, cheese and egg slices over top then roll up tightly and secure with toothpicks. Heat oil in a large frying pan over high heat, add veal rolls and cook, turning, for 7-8 mins until cooked through. Remove from pan and keep warm.
For the sauce, deglaze pan with wine and stock, add bay leaf and simmer, covered, for around 20 mins. Add sour cream and flour, whisking continuously. Bring back to a boil and simmer for 5 mins, stirring.
Meanwhile, cook potatoes in salted boiling water for 12-15 mins until tender. Drain. Toss with parsley and serve with veal rolls and sauce. Garnish with bay leaves.