4 x (100 g (4 oz) slices veal fillet
1 teaspoon mild mustard
salt and freshly milled white pepper
225 g (8 oz) minced veal
1 egg
1 tablespoon chopped parsley
100 g (4 oz) leeks
100 g (4 oz) carrots
1 onion
3 tablespoons oil
250 ml (8 fl oz) hot meat stock
1 bay leaf
2 cloves
3 peppercorns
1 teaspoon capers
150 ml (1/4 pint) white wine
50 g (2 oz) thin, rindless rashers streaky bacon
1 teaspoon mild mustard
salt and freshly milled white pepper
225 g (8 oz) minced veal
1 egg
1 tablespoon chopped parsley
100 g (4 oz) leeks
100 g (4 oz) carrots
1 onion
3 tablespoons oil
250 ml (8 fl oz) hot meat stock
1 bay leaf
2 cloves
3 peppercorns
1 teaspoon capers
150 ml (1/4 pint) white wine
50 g (2 oz) thin, rindless rashers streaky bacon
method
1. Season the veal slices with mustard, salt and pepper. Mix the minced veal with the egg and parsley and spread the mixture on the veal slices. Roll up the slices and secure them with cooking twine. Trim, peel and chop all the vegetables.
2. Brown the rolls in the oil in a large frying pan, then remove them from the pan. Fry the vegetables before returning the veal rolls to the pan. Add the stock and all the seasoning. Cover the pan and braise the rolls for about 30 minutes, gradually adding the wine.
3. In a separate pan, fry the bacon until crisp. To serve, strain the braising juices and pour them over the veal rolls. Garnish with the bacon.
2. Brown the rolls in the oil in a large frying pan, then remove them from the pan. Fry the vegetables before returning the veal rolls to the pan. Add the stock and all the seasoning. Cover the pan and braise the rolls for about 30 minutes, gradually adding the wine.
3. In a separate pan, fry the bacon until crisp. To serve, strain the braising juices and pour them over the veal rolls. Garnish with the bacon.
serving amount
serves 4
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Serve with: Spatzle, and lamb's lettuce with orange
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