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Total Reviews: 2
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By iallsop1_7819742
Tacoma, WA
on December 21, 2011
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A great twist on familiar German "Rouladen", often made with veal. Very tasty.
By Chef #1561338
Kansas
on September 20, 2011
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This was fantastic! I can see where some people would cut the pickle out of the recipe, and I pity them! The acid from the vinegar nicely cuts the saltiness of the ham and bacon and 'lightens' the flavor profile nicely! I thought the egg would be a bit strange, but it added a level of creaminess that was only slightly discernable but leveled the dish. This is definitely going into my 'KEEP' file!