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Veal Roulades Stuffed With Presqu’île

Veal Roulades Stuffed With Presqu’île

6 portions


  • 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


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  • 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.

You can use this cheese for this recipe


Aromatic and supple

These medium-bodied wines offer supple tannins that of ten carry a certain roundness. They are usually dominated by aromas of ripened fruit or woody notes (toast, coffee or vanilla).

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