Cheese-Filled Kødroulader

Ingredients for Cheese-Filled Kødroulader

Instructions for Cheese-Filled Kødroulader

To prepare the Cheese-Filled Kødroulader recipe, please follow these instructions:

Cut the meat into thin slices or ask the butcher to do it. Sprinkle salt and pepper over and put the cheese on the beams. The meat is rolled together and fastened with the rollers grill needles or toothpicks. Brown the butter in a pan and fry the rollers nicely Brown all the way around. Pour the broth and let the Court småstege to meat is tender, about 1 hour. Take the flesh up. stir a meljævning and pour it in the cloud. Let it boil well through. Taste the sauce with salt and pepper and pour the cream in the end. Tag barbecue needles/toothpicks out of the meat, pour sauce over and serve with potatoes and green beans.

Tips:
The cheese for these Roulades should preferably be a mild Samsø or Danbo, since the cheese's flavor and odor is enhanced by heating.

Cheese bars must be short in comparison to the meat, which must be rolled around, otherwise runs the cheese off during frying.