Calf Meringue with Parma ham and mozzarella

Ingredients for Calf Meringue with Parma ham and mozzarella

Instructions for Calf Meringue with Parma ham and mozzarella

To prepare the Calf Meringue with Parma ham and mozzarella recipe, please follow these instructions:

Calf butterbone: Calf butter is brushed off for fat and tendons. Cut along so that a nice square shape is obtained. The parma ham is cut into strips and shaved for a short while on a dry forehead. The calf butterflies are filled with the shredded macaroni and mozzarella - this is now rolled into a roulade that binds.

Bring the meat and fry the oven at 200 degrees C. Alm. Oven for approx. 25 minutes. Then take it out and then stand and pull for another 15 minutes.

Mushrooms: Mushrooms are cleansed and cut into smaller pieces. The sponges are shaken on a dry pan and then added to the butter. Season with salt and pepper. The mushroom butter is used as a sauce.

Aim: Cut the meat into suitable slices and arrange it on the plate. Serve with boiled asparagus potatoes and buttered mushrooms. Drip with the remaining sponge butter on the plate. Can also be served with a heavy brown sauce.