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Chop onion finely and dice mushrooms and bacon. Heat oil,
roast onions, add mushrooms and bacon and roast all some minutes.
Flatten each escalope slightly with a rolling pin between some plastic
film, spice them with salt, garlic and barbecue spice. Cover with
mushroom-bacon mixture and one cheese slice. Furl escalopes and fix them
with picks. Cover escalopes on both sides with flour and fry them until
completly through. Lift out meat, douse with wine, simmer some minutes,
pour in beef stock and season to taste with salt. Add escalopes and let
them sit for 10 minutes. |
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