Spinach rolls

Pork cheese rolls

• 500 GRAM VEAL SCALLOP
• 100 GRAM SPINACH LEAVES
• 1 ONION
• 4 ANCHOVIES
• 1 CLOVE GARLIC
• 75 GRAM BUTTER
• 3 TABLESPOONS VINEGAR
• 3 EGGS

• 500 GRAM PORK
• 200 GRAM HAM
• 100 GRAM CHEESE
• 50 GRAM FLOUR
• THYME

Chop the onions, anchovies and garlic and mix together with pepper and salt. Put some leaves of spinach on each scallop and on top some of the onion mixture. Roll the scallops firmly and roll them through a beaten egg. Fry them a few minutes until they are brown on all sides and then put in the oven at 200 degrees for 20 minutes.
In the meantime, prepare the sauce. Cut the butter in small cubes. Reduce the vinegar with two tablespoons of water on a high fire till half, split the 2 remaining eggs, take the fluid of the fire and add 2 egg yolks. Put back on very low fire and beat strongly until sauce begins to thicken. Take the pan of the fire, and add slowly the butter, while beating strongly. Serve the spinach rolls with the sauce, rice and a green salad.

Cut the pork, ham and cheese in thin slices. Put on every slice of pork a slice of ham and a slice of cheese, put some thyme on and roll them up. Dust the rolls on all sides with flour. Fry 7 minutes on both sides. Serve with potatoes and tomato salad.