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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.


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.


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