Veal Roulade with Chanterelles and Sherry

In the olden days, veal used to be a popular dish with the upper classes, and recently, this light, tender meat has become much more common. Veal is more expensive than beef and I have made this veal roulade even more exclusive by using sherry and both dried and fresh chanterelles.

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.