Warm the butter in a frying pan. Sauté onion and garlic, cool slightly. Mix Schabziger and mascarpone, season.
Steam celery and carrots in steamer basket until just tender.
Season Plätzli, spread Schabzigermasse up to an approximately 2 cm wide edge on the meat smoothly. Spread vegetables evenly on top, place edges on long side, roll up, tie with kitchen string.
Turn portions in the flour to the other side and fry in the hot clarified butter, remove.
Sauce: reduce heat, add tomato puree, add apple cider (or juice), simmer a little. Add the soup. Bring to a boil while stirring, season.
Put the meat birds into the sauce, cover with a lid and simmer at low temperature for about ten minutes.
Serve with a polenta of corn semolina Bramata.
By the way: Did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?
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