Ingredients for 6 portions:
1,5 kg of veal per roast, 15 dag rokpola, 10 a dag of smoked bacon (sliced), 9 tomatoes, 1 i 1/2 slices of toasted bread or white bread, 1 a bunch of parsley, 1/2 a bunch of chives, 1/2 container (10 day) heavy cream, 5 day utartej goudy, 10 bay leaves, 2 spoons of butter or margarine, 1 spoon of flour, 1 spoon of mustard seeds, salt, pepper
1. Mięso umyć i osuszyć. Crush the mustard seeds in a mortar. Rub the meat with salt, pepper and mustard, cover with slices of bacon. Insert the bay leaves between the bacon, wrap the roast with thread.
2. Ułożyć pieczeń na blasze, put into a preheated oven. Bake 1 i 1/2 hours at 175-200 ° C. After half an hour, pour 2 glasses of water, while roasting, pour the sauce over the meat.
3. Pokroić pieczywo w bardzo drobną kostkę. Heat up in a pan 2 tablespoons of fat, fry the bread until golden brown, cool. Cut the tomatoes into halves, remove funds with stones.
4. Opłukać zieleninę, Put some of the parsley aside for decoration, chop the rest of the greens. Stir in grated rokpol and bread cubes. Sprinkle the halves of the tomatoes with pepper, fill with mass, sprinkle with grated cheese.
5. Zdjąć pieczeń z blachy, protect against cooling down. Drain the sauce into a pot, puff the cream, boil. Thicken with flour, boil it again, season to taste with salt and pepper.
6. Ułożyć pomidory w żaroodpornym naczyniu, bake in the oven, until the cheese melts. Serve with roast. Serve the sauce in a separate dish.
