4slices of veal cut from the leg, about ¼pound each
½poundroast pork, ground fine
1tablespoon chopped flat parsley
Salt and pepper
½ medium-sized onion, chopped fine
Pound the veal cutlets, without tearing them, till they are thin.
Mix ground roast pork with chopped parsley and salt and pepper to taste.
Spread pork mixture evenly on top of veal slices. Roll slices into roulades and tie them with white thread.
Bring lard to frying temperature in a heavy braising pot, and brown meat in it on all sides. This should take a few minutes.
Add chopped onion and cook for another 5 minutes.
Sprinkle with paprika, then pour in ½cup water. Cook roulades, covered, over very low heat until meat is done. Keep adding water, little by little, to make sure that when roulades are cooked there will be no liquid left, only the fat and juice of the meat.
Sprinkle lemon juice on top, shake pot gently, and turn off heat. Place roulades on a serving platter.
Pour off fat from pot and put sour cream into pot. Stir and scrape the pot with a wooden spoon, to mix scrapings into the sour cream. Spoon the flavored cream over the roulades.