Ethnic: Dutch 02 by Recipe Cottage

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	Dutch 02

		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. Slavinken 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.