500 g  4 x Veal Cutlets

    125 g  Raw Ham thin slices

      4    Eggs

      1 pn Flour

      1 tb Butter or margarine

      1 pn White pepper

      2 ts Cornstarch

    1/2 pt Water

  Cook the eggs for about 8 minutes. Flatten the veal cutlets. Cover with
  ham. Wrap the eggs in the cutlets. Roll in the flour. Heat butter in a
  saucepan. Brown the rolls from all sides. Add water and cook gently for 30
  minutes. Take the swallownests out and keep warm. Mix the cornstarch with a
  little water. Add mixture and pepper to the sauce. Make it cook one more
  time. Pour over the swallownests and serve. Combine with mashed patatos and
  vegetables.