Veal roulade and cream sauce

Name: Veal roulade and cream sauce
Cook time: 35 min
Total time: 35 min
Yield: 2
Ingredients: 2 small sticks of leek (leek; approx. 100 g each); 400 ml Vegetable broth (instant); 2 thin veal cutlets (à approx. 125 g); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 discs cooked ham (30-40 g); 1 TABLESPOON clarified butter; 80 g ribbon noodles; 2 small tomatoes; 1 TABLESPOON Butter; 7-10 Tbsp 1?2 teas. dark sauce thickener; 2 TABLESPOONS ripened cream; 7-10 Tbsp Parsley; 7-10 Tbsp Roulade needles

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 2

2 small sticks of leek (leek; approx. 100 g each)
400 ml Vegetable broth (instant)
2 thin veal cutlets (à approx. 125 g)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 discs cooked ham (30-40 g)
1 TABLESPOON clarified butter
80 g ribbon noodles
2 small tomatoes
1 TABLESPOON Butter
7-10 Tbsp 1?2 teas. dark sauce thickener
2 TABLESPOONS ripened cream
7-10 Tbsp Parsley
7-10 Tbsp Roulade needles

Directions

1
Clean the leek and cut it in half lengthwise. Bring the stock to the boil, cover the leeks and cook them for about 6 minutes. Collect the broth. Let the leek cool down. Beat the escalopes a little flat and season with salt and pepper. First cover with strips of leek, then with ham and roll up.
2
Pin with roulade needles. Heat clarified butter in a pan and fry the roulade all around. Deglaze with stock and braise covered for 10-15 minutes. Cook the noodles in plenty of boiling salted water for about 5 minutes. Cut tomatoes in half and remove seeds. Cut tomato halves into small cubes. Drain noodles. Melt the butter, toss the tomatoes in it and add the noodles. Take out the roulade and cut into slices. Stir the sauce thickener and sour cream into the braising stock and simmer for another 1 minute. Season to taste with salt and pepper.
3
Cut tomato halves into small cubes. Drain noodles. Melt the butter, toss the tomatoes in it and add the noodles. Take out the roulade and cut into slices. Stir the sauce thickener and sour cream into the braising stock and simmer for another 1 minute. Season to taste with salt and pepper. Arrange roulade with sauce and noodles on a plate. Garnish with parsley