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.