Stuffed Veal Roulade with Glazed Grapes

For the Stuffed Veal Roll with Glazed Grapes, cover the veal cutlets with part of the blanched leek from the soup and the sauerkraut, roll them up, sauté in olive oil, season, pour white wine and cover.

Caramelize the grapes in butter and sugar, extinguish with a dash of piccolo, cook, season with salt and pepper, thicken with cooled cornstarch and finish with a squeeze of lemon juice.

Arrange everything on a flat plate and garnish the veal roulade with glazed grapes with basil leaves.

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