Recipe#10878

Title: Dutch 02

From: nospam@nospam.net (Carol or Cees) 
 Newsgroups: rec.food.recipes 
 Subject: Collection (2) Dutch Vinken 
 Date: 5 Aug 1998 05:05:53 -0600 
 Message-ID: <35c630a6.25216802@mail.rchrd1.on.wave.home.com> 

Blinde Vinken
 8 thin veal cutlets
 salt to taste
 2 eggs, separated
 2 slices dry white bread
 1/4 pound ground lean veal
 1/2 teaspoon white pepper, freshly ground
 1/2 teaspoon black pepper, freshly ground
 1/4 teaspoon nutmeg
 2 tablespoons lemon juice
 1 cup fine Dutch rusk crumbs
 4 tablespoons Sunflower margarine
 8 lemon slices
 parsley, for garnish
 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 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.
 Slavinken
 1 cup lean ground pork
 1 teaspoon salt
 1/2 teaspoon ground mace
 1/4 teaspoon ground pepper
 1/4 teaspoon ground nutmeg
 2 tablespoons fine dry breadcrumbs
 12 slices bacon
 8 toothpicks
 Mix the pork, salt, spices and bread crumbs well. Form 4 cylinder-shaped
 rolls. For each roll, place 2 slices of bacon parallel on the
 counter.  Roll the bacon slices around the meat roll, then fold a
 third slice of bacon lengthwise around the meat roll to cover the
 ends. Fasten this slice with 2 toothpicks, 1 at each end.  Place
 the bacon rolls on a cookie sheet.  Bake in a preheated oven at
 350 degrees F. for 1/2 hour.  Remove toothpicks and serve.
 NOTES : Slavinken are traditionally served with boiled potatoes
 and vegetables such as cauliflower, peas, spinach or endive and a
 Dutch-style salad.