Veal rolls with cheese
Ingredients
- Veal rolls
- 8 sage leaves
- 4 veal steaks (approx. 100 g each)
- a little pepper
- 0.5 tsp salt
- 60 g Gruyère (surchoix), or Appenzeller
- 4 slices ham
- clarified butter for frying
- toothpicks
- Sauce
- 1.5 dl meat bouillon
- 0.5 tbsp butter, soft
- 0.5 tbsp white flour
- 1 dl white wine
- salt and pepper to taste
Total time: 35m
Preparation Time: 35m
Servings
For
4 people
Nutritional Information
Contains 280 Kcal, 33g Protein, 3g Carbohydrates, 14g Fat
Ingredients
- Veal rolls
- 8 sage leaves
- 4 veal steaks (approx. 100 g each)
- a little pepper
- 0.5 tsp salt
- 60 g Gruyère (surchoix), or Appenzeller
- 4 slices ham
- clarified butter for frying
- toothpicks
- Sauce
- 1.5 dl meat bouillon
- 0.5 tbsp butter, soft
- 0.5 tbsp white flour
- 1 dl white wine
- salt and pepper to taste
Instructions
-
Veal rolls
Pound the steaks a little, season, place two sage leaves on each. Cut the cheese into four sticks, each approx. 8 cm long, wrap each piece in a slice of ham and place on a steak. Roll the meat up and secure with toothpicks. Fry the rolls in hot clarified butter for approx. 10 mins. all over. Remove from the oven. -
Sauce
Pour the wine and stock into the same frying pan, bring to the boil, then reduce a little. Mix the butter and flour, add to the pan while stirring, simmer for approx. 5 mins., season. Return the rolls to the pan and heat gently.
