Miosotis Weight Boobs

Veal Cutlets with cider and blue cheese.


Ingredients:

Veal.
Roquefort
Cider
Bard bacon.
Parmesan

Veal Cutlets with cider and blue cheese to "Glode"

In half of a scallop put a piece of Roquefort, covered with bacon and tie it all.
In the hot olive oil fry the rolls of the 2 sides
Remove excess oil and cover with cider.
Simmer 30 minutes then remove the rolls and reduce the juice.
Serve with fresh pasta seasoned with lemon juice and Parmesan.