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.
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.
© Société des alcools du Québec, 2007
Real roasted flavour.
Caramel and roasted malt flavours highlight the bitter hops bouquet of this medium-bodied beer.
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.
Sorry, an error has occurred. Please refresh the page.