Stuffed Veal Rolls
Pound veal flat and season with salt and pepper. Mix pistachios and almonds with the egg, coriander and half of the raisins. Spread over the veal, roll tightly and tie with kitchen twine.
Sear rolls in clarified butter in a frying pan until browned, turning frequently. Pour in wine and about 125 ml (approximately 1/2 cup) of water, cover and simmer 20 minutes. After 10 minutes, add the remaining raisins. Remove rolls form frying pan and keep warm. Stir in sour cream, bring to a brief boil, season with salt and pepper and serve.