Lindauer Wrapped Veal Breast

Remove the bones from the veal breast, remove the cartilage and flatten the breast. Season with salt and pepper. For the filling, mix well soaked bread, egg, egg yolk, butter, salt, pepper and nutmeg. Leave to stand for a while. Add the sausage meat and mix well again. Divide the cleaned porcini mushrooms lengthwise and cut the ham into strips. Spread the mixture on the veal breast, spread the porcini mushrooms and ham strips on top and roll up the veal breast with the thick side first. Tie well with kitchen twine. Place the veal breast in a roasting pan, pour a little water over it and drizzle a little melted butter over it. Roast in the preheated oven at 200 to 220 °C for a good hour, constantly basting. If you also roast the removed bones, the gravy will be more intense later on. Remove the finished roast, wrap it in aluminum foil and let it rest for a while. In the meantime, add some white wine and soup to the roast residue, let it boil down and thicken it with some cold butter or flour. Serve with ham peas and green salad.

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