Pound the veal cutlets paper-thin and spread them out on a surface, season with salt and pepper and coat evenly with mustard. Top each cutlet with a slice of ham and a peeled egg. Twist the meat together to form a roulade and tie well with string. Heat fat in a frying pan and fry the roulades only lightly, extinguish with white wine and fill up with gravy. Add the vegetables, cleaned and cut into bite-sized pieces. Stir the flour with the whipped cream until smooth and add to the cooking pot. Put in the oven heated to 200 form and steam for 30-40 min. Remove the string from the roulades, cut the Vögerl in half and season the sauce repeatedly and refine with brandy and chopped chives.
Our tip: Fresh chives are much more aromatic than dried ones!
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