Veal Roulade with Truffle and Ham

Ingredients

• 250 g veal loin (solomillo)
• 227 g jamón (cured ham)
• 1 small tin truffles
• 4 eggs
• bread crumbs
• 1 small glass rum
• 1 veal skin (piel de ternera)
• salt
• 1 leek
• 1 carrot
• 1 sprig thyme

Instructions

1. Cut the veal loin into strips. Cut the jamón (cured ham) and truffles into strips of similar size.
2. Beat the four eggs and combine with grated bread crumbs and rum to form a paste.
3. Stretch the veal skin well and lay it flat. Arrange alternating strips of veal and jamón on the skin, interspersed with truffle strips. Top with a layer of the egg paste, then another layer of meat strips, continuing to alternate layers until all ingredients are used.
4. Once assembled, fold the skin to enclose the filling, sew it closed with thread, and wrap it in a clean cloth.
5. Bring water to a boil seasoned with salt, leek, carrot, and thyme. Place the wrapped roulade in the liquid and simmer until cooked through. Remove, unwrap, and press gently.
6. This dish may be kept refrigerated for two or three days, but no longer.