Blinde Vink

Blinde Vink is a classic Dutch dish of thin slices of veal rolled around a seasoned filling, then browned in butter, braised slowly in stock, and served with a glossy dark gravy. The name literally means "blind finch": the stuffed veal rolls resemble small birds, and the term has been used in Dutch cookbooks at least since the late nineteenth century. It is considered one of the country's signature comfort foods and is a regular fixture on the menu of traditional Dutch restaurants and at family dinners on Sundays.

The classic filling is a mixture of ground veal or pork, fresh breadcrumbs soaked in milk, finely chopped onion, parsley, and sometimes a little grated nutmeg, salt, and pepper. The veal escalopes are pounded thin, layered with the filling, rolled up tightly, and secured with a toothpick or kitchen twine. The rolls are seared to take color, deglazed with a splash of stock or white wine, and then braised covered for an hour or more until tender.

Blinde Vink is traditionally served with boiled potatoes, buttered green beans or Brussels sprouts, and a generous spoonful of the braising juices thickened with a little flour or butter. You will find it on the menu of traditional eetcafés across the Netherlands, particularly in Amsterdam, The Hague, Rotterdam, Utrecht, and the smaller towns of North and South Holland. Many Dutch supermarkets also sell pre-rolled versions that can be finished at home.