Veal Rolls with Spinach, Gouda and Forestière Sauce

By Grandmax4

Ingredients

• Rolls:
• 6 large veal cutlets, about 4 oz (120 g) each, pounded thin
• 8 oz (225 g) fresh spinach, washed and stemmed
• 8 oz (225 g) Canadian Gouda cheese, thinly sliced
• 1 tbsp (15 mL) melted butter
• 1 tbsp (15 mL) olive oil
• Salt and freshly ground pepper, to taste
• Sauce:
• 1 shallot, chopped
• 1 garlic clove, chopped
• 3 tbsp (45 mL) butter
• 2 cups (500 mL) sliced mushrooms
• 2 tbsp (30 mL) all-purpose flour
• 1/2 cup (125 mL) dry white wine
• 1 1/2 cups (375 mL) veal stock or
• beef broth
• 1/2 cup (125 mL) 2 % evaporated milk
• Herbes de Provence, to taste
• Salt and freshly ground pepper, to tast

Details

Servings 6
Preparation time 30mins
Cooking time 65mins
Adapted from dairygoodness.ca

Preparation

Step 1

Preheat oven to 375 °F (190 °C).

Cover each veal cutlet with spinach, then Canadian Gouda cheese. Roll up tightly, starting by narrow end. Secure with toothpicks.

In a frying pan, heat butter and oil and brown rolls on all sides. Place rolls in an ovenproof dish, season generously with salt and pepper. Bake for 12 to 15 minutes, depending on size.

In the same frying pan, cook shallots and garlic in 1 tbsp (15 mL) butter until soft. Add mushrooms and cook 5 minutes. Set aside.

Melt remaining butter in frying pan. Whisk in flour to make a roux. While whisking, add wine and broth. Bring to a boil and simmer until thick 3, 4 min. Lower heat and add milk, herbs, seasonings and cooked mushrooms. Thicken to taste by cooking (5, 10 min) longer to reduce liquid. Check seasoning.

Slice rolls, spoon on sauce and serve on a bed of pasta with vegetables.