| 1 | Cook the eggs for about 8 minutes. |
| 2 | Flatten the veal cutlets. |
| 3 | Cover with ham. |
| 4 | Wrap the eggs in the cutlets. |
| 5 | Roll in the flour. |
| 6 | Heat butter in a saucepan. |
| 7 | Brown the rolls from all sides. |
| 8 | Add water and cook gently for 30 minutes. |
| 9 | Take the swallownests out and keep warm. |
| 10 | Mix the cornstarch with a little water. |
| 11 | Add mixture and pepper to the sauce. |
| 12 | Make it cook one more time. |
| 13 | Pour over the swallownests and serve. |
| 14 | Combine with mashed patatos and vegetables |
