Beef Roulade From Alpine Ox

Peel carrots and turnip and cut into thin oblong slices. Blanch briefly in salted water (scald), rinse in cold water and drain. Boil quail eggs for 3 minutes, rinse in cold water and peel carefully. (Hard boil chicken eggs, peel and cut into wedges.) Place beef cutlets each between plastic wrap and pat slightly. Season with salt and pepper and spread mustard on one side. Top first with ham, then with some vegetables (set aside some slices for the sauce) and parsley. Place quail egg in the center and wrap meat into a tight roulade. Secure with toothpicks. Season the outside with salt and pepper, lightly flour and fry in vegetable oil until hot. Remove and brown onions and remaining vegetables in the drippings. Add halved tomatoes, fry briefly and deglaze with red wine. Let it boil down completely. Add bay leaf and juniper berries, fill up with stock and put the roulades back in. Cook in the preheated oven at 180 °C for about 50-90 minutes (depending on the quality of the meat). Meanwhile, baste repeatedly. As soon as the roulades are tender, remove, wrap in aluminum foil and keep warm. Add finely chopped gherkins and lemon zest to the sauce and let it boil down vigorously on the stove. Strain and season to taste. If necessary, thicken too thin sauce with some flour mixed with water. Let the roulades stand in the sauce for another 10 minutes. Prepared

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