Glarus Meat Birds

For the Glarus meat birds, first prepare the meat birds. To do this, mix the onion, garlic and parsley with the ziger.

Stew the stem setteria and carrots until soft.

Season beef cutlets with pepper and salt. Spread cheese mixture on beef cutlets until smooth. Spread vegetables evenly on top, roll up, tie with kitchen string.

Turn meat birds in flour. Put oil in a casserole and brown meat birds all around, remove.

For the sauce, deglaze roast stock with soup and cider. Add tomato puree, carrots and celery. Add Glarner meat birds, steam with closed lid in oven heated to 200 °C for 45 minutes.

Preparation Tip:

As a side dish to the Glarus meat birds fit, for example, noodles or rice.

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