Stuffed Leek Rolls with Mustard Cream Sauce

Put the bacon and veal in the freezer for about 20 minutes. – For the farce, grind the bacon and veal in a meat grinder or possibly a cutter. Mix in remaining ingredients, season. Leave the farce to cool for about 1 hour with the lid closed.

– Cut the leek stalks into approx. 5cm long rolls (3 rolls per person). Boil the leeks in bubbling salted water for 5 minutes. Take out the inner part of the leek rolls to make leek tubes.

– Fill the leek tubes with farce and put them in the oven dish. Add wine. Place the leek inside next to the tubes in the mold and cook. Cook in the lower half of the oven heated to 200 °C for about 25 minutes.

– For the sauce, boil the gravy and wine to a third. Stir the cream and cornflour, add to the liquid and bring to the boil.

Add mustard, season.

– Arrange the leek rolls with a boiled potato with the sauce on hot plates, garnish.

Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!

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