Veal rolls with bacon and sage

Fry the onion and chicken livers together in a little oil and season with salt, pepper and garlic. Remove mixture from the heat and leave to cool, then mix in Parmesan, parsley and cottage cheese. Spread the filling evenly on the schnitzels then roll up tightly. Wrap the bacon rashers around the meat and place a sage leaf on each. Secure with a toothpick.
Fry the rolls slowly in a little oil, the pour on the wine and stock. Cook covered over a medium heat for about 30 minutes. Remove rolls from the pan and remove toothpicks. Pour the cream into the pan juices and cook until the sauce is creamy. Just before serving, cut the rest of the sage leaves into thin strips and mix into the sauce. Serve the veal rolls and sauce with a side salad or vegetables.
Serves: 4-6