Sandwiches à la Pitina

Ingredients

• Veal loin (solomo de ternera)
• Oil
• Vinegar
• Pepper
• Salt
• Oregano
• Cumin (cominos)
• Garlic, ground
• Breadcrumb (miga de pan) soaked in cream
• Cream
• Hard-boiled egg yolks
• Beef marrow (tuétano de vaca)
• Parsley
• Lettuce hearts (cogollitos de lechuga)

Instructions

1. Cut a piece of veal loin four centimeters thick and marinate two hours in oil and vinegar with pepper, salt, oregano, cumin and ground garlic.
2. Slice two centimeters thick, beat lightly with the flat of the knife, and lay out to fill.
3. Make a filling by pounding breadcrumb soaked in cream, hard-boiled egg yolks, beef marrow and parsley with salt and pepper.
4. Spread filling on a slice, cover with another, and seal the edges with a little beaten egg.
5. Wrap in buttered paper and grill or bake.
6. Serve as a crown around the dish with dressed lettuce hearts at the center.