Veal roulade with tarragon
Ingredients
Instructions
- 4 Thin veal cutlets (125 g each)
4 sprigs of tarragon
for the stuffing :
- 16 spinach leaves
- 300 g button mushrooms
- 150 g cooked ham
- 1 egg
- Rinse and hull the spinach leaves. Blanch them for 30 seconds in boiling salted water then drain them on a cloth.
- Clean the mushrooms and chop them finely. Cook and dry them in a pan with half the butter. Salt and pepper them. Let cool.
- Chop the ham and mix it with the mushrooms, the egg and half the stripped and minced tarragon. Mix everything well.
- Salt and pepper the cutlets on each side, spread 4 spinach leaves on each and spread the stuffing in the middle. Roll up the cutlets and hold them with wooden skewers.
- Melt the rest of the butter in a casserole dish and put the roulades in it over high heat. As soon as they are golden on all sides, moisten with the white wine and the broth tablet dissolved in 15 cl of water. Half cover the pot and simmer for 30 minutes over low heat.
- At the end of this time, remove the roulades, filter the cooking juice and return it to the heat. Add the mustard and fresh cream. Whisk for a few moments over high heat. Adjust the seasoning and add the rest of the tarragon. Coat the roulades with this sauce. Serve hot, with rice.
Veal roulade with tarragon
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