- 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
- 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.
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