Press the cutlets apart as thinly as possible with the heel of your hand and cover with the bacon. Mix the egg yolk, whipping cream, veal sausage meat with the garlic clove, lemon zest and thyme and season with salt and freshly ground pepper. This quantity is put on the bacon. Then carefully roll up the veal cutlets like beef roulades and pin them with toothpicks. Fry in clarified butter on all sides until golden brown. Gradually add the beef broth and wine and simmer for 10 minutes. Refine the sauce with the sour cream and season with black pepper and salt.
(W.O.Feisst: Baden Culinary Ramblings, Sigloch Edition)
Our tip: Use a deliciously spicy bacon for a delicious touch!
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