ROTI DE VEAU AU FROMAGE-2



1 roast veal of about 1 kg (2,2 LBS) , 6 slices of raw ham, 6 thin slices

cheese, 1 strainer, 30 g (0,066 LBS) butter, 1 tbsp oil, 2 carrots, 2 onions, 2 tomatoes, 1.5

dl of dry white wine or water, salt, pepper, paprika, thyme, bay leaf, 100 g (0,22 LBS) of fresh cream.

Make 6 cuts in the roast, at regular intervals, without separating the slices. Slip in

each cut a slice of ham and a slice of cheese. Reform the roast,

wrap it in a strainer. Brown it in a casserole in the butter-oil mixture

hot, remove it. Peel and slice the carrots and onions, melt them instead of the

roast, put it back in the casserole dish, season, add the crushed tomatoes and the

bouquet garni, add wine or water, cover and cook gently for 1 hour. Then remove

the meat that you will get rid of the strainer, put the sauce in the blender by adding the cream

chilled, serve with the roast. Accompanied by mushrooms sautéed in butter or

spinach leaves.


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