Veal Roulade with Chanterelles and Sherry
INGREDIENTS:
Number of servings
Serves 4
List of ingredients
1 lb. (400 g) ground veal
2 tbs. dried chanterelles, crushed
4 leeks, whole
5 tbs. leek, finely chopped
1 cup (2 ½ dl) veal stock
½ cup (1 dl) sherry
1 parsnip, cut into strips
4 carrots, cut into strips
2 oz. (50 g) walnuts
2 oz. (50 g) chanterelles
1 tsp. sherry
3 tbs. (60 g) butter
1 tbs. sugar
Salt
Pepper
PREPARATION:
Cut off the white section at the bottom of the leeks, approx. 4 inches (10 cm), and fry/cook them in the veal stock and sherry in a pan over a low heat for approx. 1 hour.
Roll out the ground veal on a piece of greaseproof paper. Place an equally large piece of greaseproof paper on top and roll out the veal until it is approx. 1 cm thick. Top with a layer of leeks, dried and crushed chanterelles, salt and pepper. Use the greaseproof paper to roll everything up. Divide the roulade into four sections.
Fry the chanterelles in butter in a frying pan over a medium heat for around 8-10 minutes.
Fry and glaze the root vegetables, walnuts and chanterelles in a frying pan over a medium heat with the butter, sugar, sherry vinegar, salt and pepper. Turn the vegetables as you fry them. They will become tender after around 10 minutes.