Blinde Vinken

• oval- shaped thin veal cutlets↗8

  8

• salt↗
• eggs, separated↗2

  2

• slices dry white bread↗2

  2

• lean veal, ground↗1⁄4 lb

  1/4

• white pepper, freshly ground1⁄2 teaspoon

  1/2

• black pepper, freshly ground↗1⁄2 teaspoon

  1/2

• nutmeg↗1⁄4 teaspoon

  1/4

• lemon juice↗2 tablespoons

  2

• fine dutch rusk crumb↗1 cup

  1

• sunflower margarine↗4 tablespoons

  4

• lemon slices8

  8

• parsley, for garnish↗

Step-by-step instructions

1. 1

   Sprinkle the veal cutlets with salt, and allow to stand in the refrigerator for about 15 minutes.

2. 2

   Beat the egg yolks and soak the bread slices in them.

3. 3

   Add the ground veal, peppers, nutmeg and the lemon juice. Mix thoroughly.

4. 4

   Divide this evenly among the 8 cutlets and spread on each.

5. 5

   Roll the mixture inside the cutlets and secure each roll with a toothpick.

6. 6

   Beat the egg whites with a little water and brush this mixture over each of the veal rolls.

7. 7

   Cover each roll with Dutch rusk crumbs.

8. 8

   Heat the margarine in a large frying pan.

9. 9

   Brown each of the veal rolls, turning them occasionally.

10. 10

    Remove them from the pan and set aside. Add a little water to the pan and stir.

11. 11

    Put the veal rolls back into the pan and add the lemon slices.

12. 12

    (You may have to add some more margarine at this point)

13. 13

    Simmer the veal rolls, covered, for about 40 minutes, until they are done. Remove veal rolls to a heated plate. Remove toothpicks.

14. 14

    Remove the lemon slices and pour the gravy over the veal rolls.

15. 15

    Garnish with parsley and serve with rice and beans.