Veal 115, white bread 23, 35 milk, crackers 6;
For stuffing: egg 1 pcs., 20 milk, butter 15, 75 spinach, nutmeg 0.1, 75 sauce, pepper, greens.
To prepare the stuffing in a saucepan, greased with butter, pour raw eggs, add milk, butter, salt, and cook, constantly scraping the pan with a lot of wooden spatula, until then, but as long as it will turn into a semi-viscous porridge.
Leaves of fresh spinach, scalded with boiling salted water, recline in a colander and simmered with butter. Then spinach and egg porridge connect, add a little grated nutmeg, salt and pepper to taste and stir.
Veal cutlet mass spread out on a damp cloth even layer thickness of 15-20 mm, 200 mm in width and length dimensions of the pan, which is designed to bake roll. In the middle of the reservoir cutlet mass in its full length put the stuffing. With the swipe edge cutlet mass must be connected so that the stuffing turned around smooth shell thickness of the meat.
The formed roll to put on a baking sheet, brush with beaten eggs on top, sprinkle with breadcrumbs, butter and bake in the ovens.
Before serving, cut the roll into portions and pour sauce over white with egg yolks and sour cream, sprinkle with herbs.
Stuffing for the roll can also be prepared from eggs with brussels sprouts, green bean pods, green peas, carrots and so on.