for 4 person

Veal rolls

4	veal steaks (each approx. 100 g)
½ tsp	salt
a little	pepper
8	sage leaves
60 g	Gruyère, surchoix, or Appenzeller
4 slice	ham
	toothpick
	clarified butter, for frying

Sauce

1 dl	white wine
1 ½ dl	meat bouillon
½ tbsp	butter, soft
½ tbsp	white flour
	salt and pepper to taste

How it's done

Veal rolls

Pound the steaks a little, season, place two sage leaves on each. Cut the cheese into four sticks, each approx. 8 cm long, wrap each piece in a slice of ham and place on a steak. Roll the meat up and secure with toothpicks. Fry the rolls in hot clarified butter for approx. 10 mins. all over. Remove from the oven.

Sauce

Pour the wine and stock into the same frying pan, bring to the boil, then reduce a little. Mix the butter and flour, add to the pan while stirring, simmer for approx. 5 mins., season. Return the rolls to the pan and heat gently.

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