A subtly rich dish, Involtini alia Sophia (in-vohl-tee-nee ah-lah soh-phee-ah) may be served with pureed potatoes and Asparagus au Beurre. A delicate well-chilled white Soave wine would complement this dish beautifully.
8 veal escalopes, pounded thin
1 teaspoon salt
1 teaspoon white pepper
2 tablespoons lemon juice
8 lean bacon slices
4 hard-boiled eggs, halved
3 oz. butter
4 oz. mushrooms, wiped clean and sliced
4 fl. oz. dry white wine
2 teaspoons cornflour dissolved in
1 tablespoon white wine
5 fl. oz. double cream
Lay the escalopes on a flat surface. Sprinkle them with the salt, pepper and lemon juice and set them aside for 10 minutes.
Lay 1 bacon slice on each escalope, then place a hard-boiled egg half on top. Roll up the escalopes and secure them with skewers or with strong thread.
In a large frying-pan, melt the butter over moderate heat. When the foam subsides, add the rolls to the pan and cook, carefully turning occasionally, for 10 to 12 minutes, or until the rolls are lightly browned on all sides. Reduce the heat to low and simmer the rolls, turning occasionally, for 8 minutes. With a slotted spoon, remove the rolls from the pan and set them aside. Keep warm.
Add the mushrooms to the pan and cook them, stirring occasionally, for 2 minutes. Pour in the wine and bring it to the boil, stirring frequently. Boil for 2 to 3 minutes, or until the liquid has reduced slightly. Stir in the cornflour mixture and mix well. Reduce the heat to low and stir in the cream.
Return the veal rolls to the pan and simmer gently for 2 to 3 minutes, or until the cream sauce is hot but not boiling.
Remove the pan from the heat and transfer the mixture to a warmed serving dish.
Serve at once.