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Veal Rolls with Spinach, Gouda and Forestière Sauce https://www.metro.ca/userfiles/image/recipes/roulades-veau-epinards-gouda-sauce-forestiere-3895.jpg PT15M PT25M PT40M
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.
6
Veal Rolls with Spinach, Gouda and Forestière Sauce

Veal Rolls with Spinach, Gouda and Forestière Sauce

Rate this recipe
3 Votes
6
servings
0:15
Preparation
0:25
COOKING
0:40
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • rolls


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  • 6*1/4 lb
    (6*125 g)
    large veal cutlets, pounded thin
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  • 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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  • 1 Tbsp.
    (15 mL)
    olive oil

  • Salt and freshly ground pepper to taste
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  • 1
    shallot, chopped
  • 1
    clove garlic, chopped
  • 3 Tbsp.
    (45 mL)
    butter
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    125 g. SELECTED VARIETIES

  • 2 cups
    (500 mL)
    sliced mushrooms
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  • 2 Tbsp.
    (30 mL)
    flour
  • 1/2 cup
    (125 mL)
    white wine
  • 1 1/2 cups
    (375 mL)
    veal stock or beef broth
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  • 1/2 cup
    (125 mL)
    2% evaporated milk

  • herbes de Provence, to taste

  • Salt and freshly ground pepper, to taste
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Imprimer ma sélection

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.

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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