4
thin veal roulades (approx. 150 g each)
salt, pepper
2
onions
1
clove of garlic
50 g
pickled, grilled bell peppers
2 ts
capers
1 twig
rosemary
2 twigs
thyme
150 g
veal sausage meat
3 tbs
crème fraîche
125 g
white wine
125 ml
beef broth
as desired sauce thickener
6
thin veal roulades (approx. 150 g each)
salt, pepper
3
onions
1 1/2
clove of garlic
75 g
pickled, grilled bell peppers
3 ts
capers
1 1/2 twigs
rosemary
3 twigs
thyme
225 g
veal sausage meat
4 1/2 tbs
crème fraîche
188 g
white wine
188 ml
beef broth
as desired sauce thickener