Veal Sweetbread Strudel on Vogerlsalat Garnished with Bacon Cubes

Veal strudel Mix the white sausage meat and veal sausage meat with the whipped cream until smooth. Clean the dead trumpets and soak them in a little water. Cut them into small pieces and add them to the cream. Grate the zest of the lemon.

Season with a little freshly grated nutmeg, mild chili flakes, a pinch of lemon zest and freshly chopped parsley. Roughly dice the sweetbread pieces and add.

Brush the strudel dough sheets with liquid butter, spread the center of the dough with the sausage meat about twelve times six centimeters wide and about two centimeters high. Fold the ends of the dough over the top and carefully press the ends smooth. Brown the strudel packets with the seam side down in the oil in a frying pan at a low temperature for about four minutes, turn them over to the other side and fry them on the second side at a very moderate temperature for about four minutes. Drain on kitchen roll.

Dressing bring clear soup with white port, salt and sugar to a boil in a small saucepan. Add cayenne, halved garlic and ginger, cool and pour through a sieve. Whisk the clear soup with sour cream, mustard, yogurt, red wine vinegar, balsamic vinegar and sherry, running in all the oils.

Cut the bacon into small cubes and fry in a hot frying pan with the oil until crispy. Clean and rinse the vogerl lettuce. Stir-fry the strudel with the lettuce and bacon cubes.

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