A delicious, easy to make dish, Veal Rolls with Mushroom and Ham Stuffing is an excellent dinner party dish. Serve with pureed potatoes and French beans. A well-chilled white Burgundy wine, such as Puligny-Montrachet, would complement this dish zuell.
4 oz. butter
6 oz. mushrooms, wiped clean and finely chopped
2 oz. ham, finely chopped
1 teaspoon salt
1 teaspoon black pepper
½ teaspoon grated nutmeg
2 tablespoons dry breadcrumbs
2 tablespoons chicken stock or white wine
4 veal escalopes, pounded thin
2 oz. Emmenthal cheese, grated
2 tablespoons vegetable oil
2 medium-sized onions, thinly sliced
1 large garlic clove, crushed
2 teaspoons finely chopped fresh parsley
1 lb. canned peeled tomatoes
½ teaspoon salt
1 teaspoon black pepper
3 tablespoons grated Parmesan cheese
First make the sauce. In a large saucepan, heat the oil over moderate heat. When the oil is hot, add the onions and garlic and cook, stirring occasionally, for 5 to 7 minutes or until the onions are soft and translucent but not brown. Add the parsley, tomatoes with the can juice, salt and pepper and stir well to mix. Bring the liquid to the boil. Reduce the heat to moderately low and simmer the sauce for 30 minutes or until it is fairly thick, stirring occasionally.
Meanwhile, in a medium-sized frying-pan melt 1 ounce of the butter over moderate heat. When the foam subsides, add the mushrooms, ham, salt, pepper and nutmeg and stir well to mix. Cook, stirring frequently, for 3 minutes. Stir in the dry breadcrumbs and stock or wine and remove the pan from the heat.
Lay the escalopes out flat on a working surface. Divide the mushroom mixture equally among them and roll up the escalopes
Swiss roll style, securing them with trussing string or cocktail sticks.
In a large frying-pan, melt the remaining butter over moderate heat. When the foam subsides, carefully place the veal rolls in the pan and cook them, turning occasionally, for 8 to 10 minutes or until they are browned on all sides.
Meanwhile, remove the saucepan from the heat and stir the Parmesan cheese into the sauce. Remove the frying-pan from the heat and transfer the veal rolls to a shallow flameproof casserole. Discard the cooking juices.
Pour the sauce over the veal rolls, return the casserole to low heat and simmer the mixture for 45 minutes to 1 hour or until the veal is tender. Remove the casserole from the heat. Remove and discard the string or cocktail sticks from the veal rolls.
Preheat the grill to hot.
Sprinkle the grated Emmenthal cheese over the mixture. Place the casserole under the grill and grill for 2 minutes or until the cheese is bubbling and golden brown.
Remove the casserole from the heat and serve immediately.