Cima Alla Genovese Iii (Assembly)

Directions

1. 1

   1 x Cima alla Genovese -- Stuffing ** 1 x Cima alla Genovese -- Salsa Verde ** -- -- -- -- ------------------------------------VEAL

2. 2

   Spread half of the cooled stuffing down the length of the veal breast, leaving a 2 1/2 inch border on the long sides

3. 3

   Press the stuffing together compactly

4. 4

   Lay 5 hard cooked eggs end to end down the length of the stuffing

5. 5

   Spoon the remaining stuffing over eggs, pressing it compactly with your hands into a high, narrow shape

6. 6

   When the meat is rolled later, the eggs should be in approximately the center of the roll

7. 7

   Pull a needle with twine through a hole in the center of one short end of the veal

8. 8

   Gather together the 2 corners of this short end and sew the end together, stitching from the inside outward at 1 inch intervals