Stuffed Chicken roll

After cleaning the chicken thoroughly disossatelo.

Then wash the spinach then let them boil in a large saucepan without adding liquids but with a handful of salt.

You put so much spinach squeezed in a pan where you melt the butter fate: let stand for a few minutes, then pepateli, aromatizzateli with nutmeg, spolverizzateli with a little flour and decorate with half the cream.

Air-dry the cooking.

After removing the spinach from the fire, add the grated Emmental and a yolk.

Put in a large bowl the minced veal and join private sausage from skin and finely chopped, grated Parmesan cheese, the second yolk and brandy.

Add salt and pepper and spiced with nutmeg.

Mix well all the ingredients.

Place deboned chicken on the cutting board and open it completely and spolverizzatelo of salt, spread over the spinach, making sure to leave a border of flesh all around.

In the middle of the spinach you have the mixture of meat, giving it the shape of a meatloaf.

Roll stuffed deboned chicken on, folding to the Centre the two side flaps trying to enter the eccedenzi.

Place the "roll" over a large gauze and wrap it up tightly.

Tied with white thread, always very closely.

Pour the ' a big saucepan, four gallons of water; Add salt, add some grain of pepper and bring to a boil; then add the nuts that you dissolve well, always a small boil.

At this point, dipped in the liquid the "roll" chicken and let it cook for two hours.

After the time periods established for firing remove the roll from the broth and let it cool.

Meanwhile, pour the mayonnaise in a bowl and mix with the mustard, ketchup and remaining cream; mix well until obtaining a homogeneous sauce.

As soon as the meatloaf will be cold, spread it with a side of salsa.

Serve in slices with the remaining sauce accompanying that you put in a sauce pan.