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Veal Roulade
2 4oz cuts of veal
2 slices of Gruyere or Swiss cheese
2 slices smoked ham
1 portabella mushroom, chopped
1 oz Marsala wine
1/2 c veal stock
2 T heavy cream
1 t diced carrots
1 t diced onions
1 t diced celery
Minced garlic
Salt and pepper, to taste
Pound the veal. Lay the sliced cheese, ham, and mushrooms on the
veal and roll into a roulade. Dust the roulade in flour. In a hot
saute pan, sear the roulade until golden brown. Add the carrots,
onions, celery and garlic. Deglaze the pan with Marsala wine and add
veal stock. Finish the dish off in the oven. Remove from oven and
finish with heavy cream.
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