- Veal pitted, one piece - 400 Grams
- Walnuts - 50 Grams
- Salt - To taste
- Hops-Suneli - To taste
- Green parsley, bundle - 1 Piece
- Cream (20% fat) - 250 milliliters
- Mushrooms (champignons) - 100 Grams
- Butter - 30 Grams
- Eggs - 1 piece
1. Slices of a thickness of seven millimeters are cut across the fibers of veal. Lightly beat off each piece. All pieces must have approximately the same size and rectangular shape. 2. Take the nuts, and a little frying them in a dry frying pan, grind, to taste we add hops-suneli. We beat the yolk. We chop finely green. Greens and yolks are added to the nuts and well kneaded. 3. Lay out the filling layer on slices, leave the edges free. We turn off the roll with a wooden toothpick and fasten the edge. 4. In butter, on both sides, roast the rolls until the crust appears. Fried rolls put on a plate and cover with a lid. 5. Prepare the sauce. We rinse and dry the napkins on mushrooms, cut them into quarters. Butter melted in a saucepan, put mushrooms and about 3-4 minutes stew. Solim, pour in the cream, mix everything, and, reducing the fire, cover with a lid. A few minutes of stew. We spread the rolls into a frying pan, water them with mushroom sauce, we cover it for 5-7 minutes on a small fire. 6. Rolls are ready. Bon Appetit.
Servings: 4