Veal Rolls with Spinach, Gouda and Forestière Sauce

Preparation:	15 min
Marinating/Waiting:	0 min
Cooking:	25 min
Total:	40 min

6
servings

Category:	Meats and substitutes
Subcategory:	Veal
Source:	Féd. producteurs de lait du Québec

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Recipe of : Veal Rolls with Spinach, Gouda and Forestière Sauce

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Recipe ingredients

Rolls
6 large veal cutlets, about 1/4 lb (125 g) each, pounded thin
1/2 lb (225 g) fresh spinach, washed and trimmed
1/2 lb (225 g) Canadian Gouda, thinly sliced
1 Tbsp. (15 mL) butter
1 Tbsp. (15 mL) olive oil
Salt and freshly ground pepper, to taste
Sauce
1 shallot, chopped
1 clove garlic, chopped
3 Tbsp. (45 mL) butter
2 cups (500 mL) sliced mushrooms
2 Tbsp. (30 mL) flour
1/2 cup (125 mL) white wine
1 1/2 cups (375 mL) veal stock or beef broth
1/2 cup (125 mL) 2% evaporated milk
Herbes de Provence, to taste
Salt and freshly ground pepper, to taste

Preparation

Preheat oven to 375°F/190°C.
Cover each veal cutlet with spinach, then Gouda.
Roll up tightly, starting at the narrow end. Secure with toothpicks.

In a frying pan, heat butter and oil and brown rolls on all sides. Place rolls in an ovenproof dish. Salt and pepper generously. Bake for 12 to 15 minutes, depending on size. Keep warm.

To make sauce, in the same frying pan, cook shallot and garlic in 1 Tbsp. (15 mL) butter until soft. Add mushrooms and cook a few minutes. Set aside.

Melt remaining butter in frying pan. Whisk in flour to make a roux. While whisking, add wine and broth. Bring to a boil and simmer until thick. Lower heat and add milk, herbs, seasonings and cooked mushrooms. Thicken to taste by cooking longer to reduce liquid. Check seasoning.

Slice rolls, spoon on sauce and serve on a bed of rice or pasta.

Suggestion

* We recommend Selection and Irresistibles products.

Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!

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