Blinde Vinken Recipes

DUTCH SLAVINKEN # 1

Steps:

• Mix all ingredients together, except for the bacon.
• With the blunt side of a knife stretch the slices of bacon.
• Form the meat mixture into 6 sausages, wrap then a slice of bacon arround them.
• Melt the butter in a frying pan on high heat until brown, brown the slavinken on all sides.
• You can secure the bacon with a wooden skewer but it will usually stay on.
• Lower the heat, add approx 1/2 cup of water and let them simmer for about 10-15 minutes until done.
• Note: Double or triple the recipe and after completing step 3 freeze them, seperate or in portions.

BLINDE VINKEN

Steps:

• 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.
• Remove them from the pan and set aside. Add a little water to the pan and stir.
• Put the veal rolls back into 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 parsley and serve with rice and beans.