Mix the minced meat well with the breadcrumbs, the finely chopped onion, the eggs and the freshly chopped herbs. Season with iodized salt and pepper. Spread out a tin foil (approx. 40×30 cm) and spread it thinly with butter.
Spread the minced meat mixture on it, leaving the edges at least 4 cm free. Cut the boiled eggs a little bit at the ends and place them in a row on top of the minced meat. Roll everything up into a roulade using aluminum foil, close the ends tightly. Cook in the oven at 180 °C for about 20 minutes. After cooking, remove the roulade from the aluminum foil, cut into slices and arrange on plates. Heat the brown base sauce and add the whipped cream and chopped parsley. Season with iodized salt and white pepper and serve with the roulade.
As a side dish, peas and mashed potatoes with diced tomatoes are suitable.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!
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