Aimer faire plaisir à ceux qu'on aime

Ingredients

• 30 ml (2 tbsp.) butter
• 2 garlic cloves, chopped
• 250 ml (1 cup) portobello mushrooms, thinly sliced
• Salt and freshly ground pepper
• 6 large veal cutlets
• 300 g (10 oz) Presqu’île, one half cut into six sticks and the other half grated
• 250 ml (1 cup) rapini or broccoli florets, blanched
• 15 ml (1 tbsp.) butter
• 1 shallot, chopped
• 22 ml (1 1/2 tbsp.) flour
• 85 ml (1/3 cup) white wine
• 250 ml (1 cup) beef stock
• 60 ml (1/4 cup) cranberry or apple jelly

Preparation

In a large frying pan, melt two tablespoons of butter. Brown the garlic and mushrooms. Season.

Preheat the oven to 190°C (375°F).

Place the cutlets on a work surface. On one end of each cutlet, place a cheese stick and 1/6 of the rapini and mushrooms. Roll each cutlet so the filling is in the center of the roulade. Secure with toothpicks.

In the same pan used to cook the mushrooms, melt one tablespoon of butter and brown the roulades. Place them in a baking dish and bake at 190°C (375°F) for 12 minutes.

Add the shallot to the frying pan. Cook for 1 minute, then deglaze with wine. Add the stock and jelly. Bring to a boil and let simmer for 5 minutes to reduce the liquid by one third.

Toss the grated cheese with flour and drop the cheese into the sauce, stirring with a whisk. Add all the flour used to coat the cheese.

Serve the roulades with sauce and vegetables of your choice.