Preheat kitchen stove to 60 °C, preheat plate and dishes. Using a rolling pin, gently flatten the veal patties between two sheets of plastic wrap. Mix parsley, rosemary, sausage meat and pepper well with a fork and spread evenly on the patties. Place 1/2 raw ham tranche on top of each, roll up the Plätzli, close with wooden sticks. Fry the meat birds with carrots and onion in hot oil in a non-stick pan for about 4 minutes, remove everything together. Add apple cider, make it complete. Pour in the stock and bring to the boil. Reduce temperature, add vegetables, bay leaf, meat, rosemary and tomatoes, steam with lid on for about 10 min. Remove the meat and keep warm. Continue cooking the sauce until the vegetables are soft. Remove bay leaf and rosemary, mash the sauce, pass it through a sieve, bring to boil again. Mix cornstarch with water, add while stirring with a whisk, make the sauce about 3 min, season. Cut meat birds, arrange with the sauce on the warm plates.
Tip: Always use an aromatic ham, it will give your dish a wonderful touch!
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