ROTI DE VEAU AU FROMAGE



1 roast in walnuts, around 1 kg (2,2 lbs) , salt, pepper, 6 half-slices of cooked ham, 6 slices of Gouda cheese, 1 pork caul, 50 g (0,11 lbs) butter.


Cut the roast into slices, salt and pepper each slice, then reconstitute it by intercalating,

between each division, a slice of ham and a slice of cheese. 

Wrap the roast in the strainer to hold it and tie up.

Bake for about 1 hour in a moderate oven, basting the meat with the butter.

At the end of cooking, you can sprinkle the roast with grated cheese and gratinate. 

Serve with watercress, sautéed mushrooms or spinach.

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