Veal rolls in Madeira grape sauce
DIFFICULTY
easy
easy
RATING
COOK TIME
20 mins
20 mins
TOTAL TIME
20 mins
20 mins
Ingredients
Servings:
4
- 1/2 bunch flat leaf parsley
- 8 discs (70 g each) Veal escalope
- 8 discs Parma ham
- 2 TABLESPOONS Oil
- 1/8 l Madeira
- 120 g green grapes
- 200 g Whipped cream
- 1 TABLESPOON dark sauce thickener
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 7-10 Tbsp wooden sticks
Directions
- 1
Wash the parsley and dab dry. Pluck the leaves from the stems. Place a slice of ham and parsley leaves on each cutlet. Roll them up and fix them with wooden sticks.
- 2
Fry in hot oil until brown. Deglaze with Madeira and 1/8 litre water. Cover and stew for 10 minutes. Remove the meat. Wash the grapes, cut them in half, remove the seeds and add to the sauce. Stir in cream and sauce thickener, bring to the boil.
- 3
Season with salt and pepper.
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