Sprinkle the veal cutlets with salt, and allow to stand in the refrigeratorfor about 15 minutes.
Beat the egg yolks and soak the bread slices inthem.
Add the ground veal, peppers, nutmeg and the lemon juice. Mixthoroughly.
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 ofthe veal rolls.
Cover each roll with Dutch rusk crumbs.
Heat themargarine in a large frying pan.
Brown each of the veal rolls, turningthem occasionally.
Remove them from the pan and set aside. Add a littlewater to the pan and stir.
Put the veal rolls back into the pan andadd the lemon slices.
(You may have to add some more margarine at thispoint)
Simmer the veal rolls, covered, for about 40 minutes, until theyare done. Remove veal rolls to a heated plate. Remove toothpicks.
Removethe lemon slices and pour the gravy over the veal rolls.
Garnish withparsley and serve with rice and beans.
” I think there are many variations on Blinde Vinken and I took a couple of liberties with this recipe- Veal is very expensive so instead of the veal cutlet on the out side I used paper thin slices of prosciutto to cover the ground veal .I added fresh mushrooms to the pan. Otherwise I followed the recipe and they turned out beautifully. A nice change Thanks Carol”