Veal Roulades with Mashed Potatoes
Scrub potatoes and steam for about 30 minutes.
Rinse meat, pat dry, season with pepper and spread bacon on meat. Cut gherkins lengthwise into thin slices, arrange on top of bacon and roll up, secure rolls with toothpicks. Peel and quarter shallots. Peel and rinse carrots, cut into slices. Heat oil in a pan and brown roulades on all sides. Add shallots and carrots to the pan and saute briefly. Deglaze pan with white wine and veal stock and simmer, covered, for about 45 minutes on low heat.
Peel potatoes and press through the ricer. Add hot milk, flaked butter and mix well with a wooden spoon, season with salt and nutmeg.
Remove meat from the pan and take out toothpicks. Simmer down sauce briefly. Arrange roulades and mashed potatoes on plates and drizzle with sauce. Serve immediately.