4 veal cutlets
1/2 tsp. paprika
2 tsp. mustard
1 sweet dill pickle
1/2 cup liver sausage
1/4 cup butter
2/3 cup plain yogurt
1/2 tsp. salt
1/2 tsp. white pepper
Pound veal until very thin, dust with paprika, spread with
Cut pickle lengthwise, in four. Spread liver sausage on veal and
place a piece of pickle on each. Roll slices up and secure with
Melt butter in skillet and brown the rolls on each side. Add
yogurt and season with salt and pepper. Cover, cook over low
heat 20 minutes.
Remove toothpicks; arrange on serving dish, spoon over the sauce
and serve with rice.
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