Black Forest Rolls

1. dry roulades with kitchen towel, brush with cherry brandy. Cover with ham slices. Spread onion cubes and chanterelles evenly on top. Roll up roulades, pin together with roulade needles, season with salt and pepper.

Brown roulades on all sides in hot clarified butter and remove from cooking pot repeatedly. Sauté vegetables in drippings, place roulades on top and pour beef broth. Braise roulades with lid closed for about 1 hour.

Remove roulades from sauce and finely blend sauce with a hand blender. Stir sauce with whipped cream and cherry liqueur.

Serve with homemade sparrows and cranberries.

Cooking time: about 1 hour

Tip: It is best to use your favorite ham – then your dish tastes twice as good!

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