Veal roulades with ham and cheese
easy
40 mins
40 mins
Ingredients
- 8 small veal cutlets (approx. 80 g each)
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 4 (approx. 160 g) thin slices of Emmental cheese
- 4 discs cooked ham
- some stem(s) Tarragon
- 20 g clarified butter
- 1/8 l White wine
- 2 medium-sized tomatoes
- 1 Onion
- 750 g Spinach
- 1 TABLESPOON Butter or margarine
- 7-10 Tbsp grated nutmeg
- 150 g Fresh cream
- 2-3 TABLESPOONS sauce thickener
- 7-10 Tbsp wooden skewers
Directions
- 1
Season meat with salt and pepper. Cut cheese and ham slices in half. Cover meat with 1/2 slice of ham, cheese and some tarragon. Roll up and fix with wooden skewers. Heat clarified butter in a frying pan and fry the roulades all around. Deglaze with wine and 1/4 litre of water and let it stew covered for about 20 minutes. In the meantime, carve the tomatoes crosswise.
- 2
Scald with boiling water, peel, quarter, core and cut into cubes. Peel and finely dice the onion. Wash spinach thoroughly and sort out. Heat the fat in a pot. Sauté onions in it and add the spinach. Steam for about 2 minutes, then add the diced tomatoes and season with salt, pepper and nutmeg
- 3
Remove the roulades and keep them warm. Add crème fraiche and bring to the boil. Stir in the sauce thickener and season with salt and pepper. Arrange the roulades on the spinach and add the sauce
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