Veal Rolls

Veal Rolls
  • 6 pieces of veal
  • 1 tablespoon plain flour, mixed with ½ teaspoon salt, pinch of pepper
  • 3 rashers of bacon, cut in half
  • 1 tablespoon chopped onion
  • 60g butter
  • 1 teaspoon chopped parsley
  • 1 cup stock
  • 1 teaspoon chopped chives
  • salt and pepper
  • ¼ cup cream
  1. Pound veal well to flatten. On each side place half a rasher of bacon and sprinkle a little of the chopped onion, parsley, chives, salt and pepper. Roll up firmly and secure with toothpicks. Coat with the seasoned flour. Melt the butter in a double roaster. Arrange the veal rolls in it and bake in a moderate oven (180C) for 1 hour, turning them over at half time to brown all over. Remove rolls from pan and keep warm. Pour the stock into the pan and boil up, on top of the stove, over a very low heat, stirring constantly. Add cream, do not allow to boil again, strain gravy and serve with veal rolls 6 servings.


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