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Veal Birds with Spinach, Gouda and Forestière Sauce https://www.metro.ca/userfiles/image/recipes/roulades-veau-epinards-gouda-sauce-forestiere-4663.jpg PT20M PT25M PT45M
Preheat oven to 190°C (375°F). Cover cutlets with spinach, then cheese. Starting with the narrowest end, roll up each cutlet and secure with toothpicks. In a frying pan over medium-high heat, melt 15 mL (1 tbsp) butter with oil, and cook meat on all sides. Arrange in an ovenproof dish, salt and pepper generously, and roast for 12 to 15 minutes, according to size. For the sauce, in the same frying pan melt 15 mL (1 tbsp) of butter and cook shallot and garlic. Add mushrooms and cook a few minutes more. Remove from pan and set aside. In the same frying pan over medium heat, melt remaining 30 mL (2 tbsp) of butter and add flour, whisking constantly to obtain a roux. Add wine, whisking, then stock and continue whisking. Bring to a boil and simmer until thick. Reduce heat and stir in evaporated milk and herbs. Salt and pepper to taste. Return cooked mushrooms to pan. If sauce needs more thickening, continue to cook a few minutes more. Check seasoning. Slice veal birds and arrange on a bed of pasta. Spoon sauce over top. Serve with your choice of vegetables.
6
1/4 lb (6x125 g) large veal cutlets, pounded flat 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 sauce: 1 shallot, chopped 1 clove garlic, chopped 3 Tbsp. (45 mL) butter 2 cups (500 mL) sliced mushrooms, your choice 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
Veal Birds with Spinach, Gouda and Forestière Sauce

Veal Birds with Spinach, Gouda and Forestière Sauce

Rate this recipe
13 Votes
6
servings
0:20
Preparation
0:25
COOKING
0:45
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1/4 lb
    (6x125 g)
    large veal cutlets, pounded flat
  • 1/2 lb
    (225 g)
    fresh Spinach, washed and trimmed
  • 1/2 lb
    (225 g)
    canadian gouda, thinly sliced
  • 1 Tbsp.
    (15 mL)
    butter
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    SALTED OR UNSALTED 454 g

  • 1 Tbsp.
    (15 mL)
    olive oil
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    SAVE $6.00
    COLAVITA EXTRA VIRGIN OLIVE OIL

    COLAVITA EXTRA VIRGIN OLIVE OIL

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    1 L SELECTED VARIETIES


  • Salt and freshly ground pepper
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    ASSORTED COLOUR SWEET PEPPERS 3 PK, PRODUCT OF MEXICO CLEMENTINES 2 lb, PRODUCT OF MOROCCO FRENCH BEANS 400 g, PRODUCT OF GUATEMALA COCKTAIL TOMATOES 2 lb, PRODUCT OF MEXICO

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  • sauce:
  • 1
    shallot, chopped
  • 1
    clove garlic, chopped
  • 3 Tbsp.
    (45 mL)
    butter
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    SALTED OR UNSALTED 454 g

  • 2 cups
    (500 mL)
    sliced mushrooms, your choice
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    CRANBERRIES 340 g, PRODUCT OF CANADA OR U.S.A. BELLE GROVE MUSHROOMS SHIITAKE OR OYSTER 100 g, BUTTON 227 g PRODUCT OF ONTARIO

    CRANBERRIES 340 g, PRODUCT OF CANADA OR U.S.A. BELLE GROVE MUSHROOMS SHIITAKE OR OYSTER 100 g, BUTTON 227 g PRODUCT OF ONTARIO

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  • 2 Tbsp.
    (30 mL)
    flour
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    1.8 - 2.5 kg SELECTED VARIETIES

  • 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
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    Flyer Deal  (1)
    ASSORTED COLOUR SWEET PEPPERS 3 PK, PRODUCT OF MEXICO CLEMENTINES 2 lb, PRODUCT OF MOROCCO FRENCH BEANS 400 g, PRODUCT OF GUATEMALA COCKTAIL TOMATOES 2 lb, PRODUCT OF MEXICO

    ASSORTED COLOUR SWEET PEPPERS 3 PK, PRODUCT OF MEXICO CLEMENTINES 2 lb, PRODUCT OF MOROCCO FRENCH BEANS 400 g, PRODUCT OF GUATEMALA COCKTAIL TOMATOES 2 lb, PRODUCT OF MEXICO

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Imprimer ma sélection

Preparation

Preheat oven to 190°C (375°F).

Cover cutlets with spinach, then cheese. Starting with the narrowest end, roll up each cutlet and secure with toothpicks.

In a frying pan over medium-high heat, melt 15 mL (1 tbsp) butter with oil, and cook meat on all sides. Arrange in an ovenproof dish, salt and pepper generously, and roast for 12 to 15 minutes, according to size.

For the sauce, in the same frying pan melt 15 mL (1 tbsp) of butter and cook shallot and garlic. Add mushrooms and cook a few minutes more. Remove from pan and set aside.

In the same frying pan over medium heat, melt remaining 30 mL (2 tbsp) of butter and add flour, whisking constantly to obtain a roux. Add wine, whisking, then stock and continue whisking. Bring to a boil and simmer until thick. Reduce heat and stir in evaporated milk and herbs. Salt and pepper to taste. Return cooked mushrooms to pan. If sauce needs more thickening, continue to cook a few minutes more. Check seasoning.

Slice veal birds and arrange on a bed of pasta. Spoon sauce over top. Serve with your choice of vegetables.

Source : Dairy Farmers of Canada

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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