Veal roll roast

Name: Veal roll roast
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 2 stale bread rolls; 1/2 potty Thyme; 1/2 bunch Parsley; 2 Onions; 10 g Butter or margarine; 100 ml Milk; 60 g dried tomatoes; 1 kg Roast veal escalope (let the butcher cut it flat as roulade); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Egg; 2 small carrots; 25 g clarified butter; 1/8 l dry white wine; 800 g Fennel; 1/4 l Vegetable broth (instant); 1 (10 g) Herb garden herbs; 2-3 TABLESPOONS dark sauce thickener; 2-3 TABLESPOONS Whipped cream; 7-10 Tbsp Kitchen yarn

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

2 stale bread rolls
1/2 potty Thyme
1/2 bunch Parsley
2 Onions
10 g Butter or margarine
100 ml Milk
60 g dried tomatoes
1 kg Roast veal escalope (let the butcher cut it flat as roulade)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Egg
2 small carrots
25 g clarified butter
1/8 l dry white wine
800 g Fennel
1/4 l Vegetable broth (instant)
1 (10 g) Herb garden herbs
2-3 TABLESPOONS dark sauce thickener
2-3 TABLESPOONS Whipped cream
7-10 Tbsp Kitchen yarn

Directions

1
Dice the rolls and put them in a bowl. Wash the thyme and parsley, dab dry and chop. Peel and finely dice the onions. Heat the fat in a pan and fry the onion cubes in it until transparent.
2
Add thyme and milk, bring to the boil and pour over the bread cubes. Cover and let stand for about 10 minutes. In the meantime cut tomatoes into cubes. Wash the meat, dab dry and
3
Sprinkle with salt and pepper. Mix tomatoes, egg and parsley into the rolls and season with salt and pepper. Spread the mixture over the meat, leaving a narrow rim free and press the filling on.
4
Roll up the meat and tie up with kitchen string. Peel carrots and dice them roughly. Cut the remaining onion into quarters. Heat clarified butter in a frying pan and fry the meat thoroughly all around. Finally fry the carrots and onion briefly.
5
Season with salt and pepper and deglaze with white wine and 1/4 litre water. Cover and braise in the preheated oven (electric cooker: 175 °C / gas: stage 2) for approx. 11/4 hours. Turn meat once in between.
6
In the meantime, clean and wash the fennel. Put some fennel green aside for garnishing. Cut the vegetables into slices. Heat the stock in a pot, add the fennel and cook covered for about 15 minutes. Carefully stir in the herb and bring to the boil again and keep warm.
7
Remove the veal roll roast from the stew stock and keep it warm as well. Pour the stock through a sieve and bring to the boil. Thicken slightly with sauce thickener. Bring to the boil again briefly, refine with cream and season to taste with salt and pepper.
8
Remove kitchen string. Cut the roast into slices. Arrange on a deep preheated plate with the fennel vegetables and the fennel stock. Garnish with fennel greens and add the gravy separately.