Beef Roulades with Shallots and Napkin Dumplings

Spread mustard on roulades, place 2 slices of bacon on each roulade and roll up. Pin with wooden skewers. Season with salt and pepper and brown well on all sides in a little oil, add elderberry jelly and wine and cook for 0.5 to 1 hour.

Melt the butter in the saucepan, add the sugar and caramelize. Add the shallots, quartered, and when they shine, extinguish with the red wine and cook at low temperature.

For the napkin dumplings, cut the toast into small cubes and toast them in a frying pan with a little bit of fat until golden. Mix the yolks with the flour, a little bit of salt and a quarter of a liter of milk and then stir in the bread cubes. Beat the egg whites until very stiff and fold them in carefully. Moisten a dishcloth or napkin with cold water. Shape dumpling mixture into napkin and form into loaf, tying ends together.

Boil down quietly in enough boiling salted water for about 1 hour.

You can also make a baked apple (Boskop) with elderberry jelly as a filling, with a little bit of cinnamon and some raisins.

Our tip: Use bacon with a fine smoky touch!

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