Veal Roulades with Mushroom Stuffing in Vegetable Sauce
- For the roulades
- 4 thin Veal cutlets (from the upper shell, about 160 grams)
- freshly ground peppers
- For the filling
- 1 shallot (finely chopped)
- 2 tablespoons butter
- 100 grams button Mushroom (trimmed and finely chopped)
- 150 grams Sausage meat
- 1 tablespoon parsley (finely chopped)
- 1 egg yolk
- 1 tablespoon breadcrumbs
- 2 teaspoons thyme (finely chopped)
- 4 slices Prosciutto
For the roulades, knock the veal cutlets flat, and season with salt and pepper.
For the filling, heat 1 tablespoon butter in a pan and saute the shallots in it. Add the mushrooms and let cook for a few minutes. Remove the pan from heat and mix in the egg yolk, sausage meat, breadcrumbs, parsley and thyme, and season with salt and pepper.
Place one proscuitto slice over each veal cutlet, spread the filling over, roll up the cutlets and fix with toothpicks.
Heat the remaining butter in a pan and fry the roulades in it until completely brown.
For the sauce, add the bacon, sage, onion, carrot and celery root to the roulades, and fry together. Pour in the white wine and beef broth, cover and simmer on low heat for about 45 minutes.
Remove the roulades from the sauce and keep warm.
Puree the sauce and strain through a sieve, if necessary. Boil down the sauce slightly and season with salt and pepper.
Cut the roulades and serve on warmed plates with the sauce.