Veal roast with cream sauce
Instructions
Ask the butcher to prepare the walnut piece so that it looks like a pocket with 2 cm thick walls and grind the meat, so doing took off from inside.
Pass the ham to the mixer.
With 30 g of butter, flour, milk and a pinch of salt, prepared a thick bechamel, refrigerate and add to the ground beef and chopped ham.
Put the dough in a bowl and add the egg, Brandy, Marsala wine and cream.
Season with salt and pepper.
With this dough filled with meat pocket, then cucitene the opening with needle and thread, bind them with string to keep you fit and put to fry in a saucepan covered, at very low heat, with the rest of the butter, carrot and onion in pieces and the bay leaf.
When meat and smells will be shaded, white wine, then add three ladles of water with meat extract and completed cooking.
Please narrow down the sauce if you like too much fluid then, with its vegetables but no Laurel, frullatelo or pass through a sieve.
Untie the meat, affettatela, arrange the slices on a serving dish, top with the hot sauce and garnished with vegetables or mashed boundary.
Ingredients and dosing for 6 persons
- 1000 g of veal walnut
- 100 g of ham
- 80 g of butter
- 30 g of flour
- 1 glass of full cream milk
- 1 egg
- 1 tablespoon of cognac
- 1 tablespoon of marsala wine
- 1 glass dry white wine
- 2 tablespoons of cream
- 1 onion
- 1 carrot
- 1 leaf of laurel
- 1 teaspoon of meat extract
- Salt
- Pepper