for 6 person

To soak the morels

20 g	dried morel mushrooms

Omelette

4	fresh eggs
2 tbsp	flat-leaf parsley, finely chopped
1 tbsp	thyme, finely chopped
¼ tsp	salt
a little	butter

Roulade

1 ⅕ kg	veal breast, thin part, cut open into a rectangle by the butcher
½ tsp	salt
a little	pepper
100 g	Mortadella sausage in slices, sliced
1 sprig	rosemary
1 sprig	thyme
8 piece	kitchen twine, each approx. 30 cm long

To fry

a little	clarified butter
3 dl	white wine
2 tbsp	liquid honey

To roast in the oven

2 tsp	brown Maizena Express cornflour
1 pinch	salt

How it's done

To soak the morels

Soak the morels in water for approx. 10 mins., remove from the water, wash thoroughly, drain and chop finely. Pour the morel water through coffee filter paper, retaining approx. 200 ml, set aside.

Omelette

Beat the eggs, stir in the parsley, thyme, salt and morels. Heat the butter in a non-stick frying pan, pour the egg mixture into the pan, cover and allow to solidify over a low heat for approx. 10 mins., remove the omelette from the pan, leave to cool.

Roulade

Season the meat, arrange the Mortadella and omelette on top of the meat. Tightly roll up the meat, top with the herbs. Place the kitchen twine underneath the meat, tie the ends over the top of the meat.

To fry

Heat the clarified butter in a frying pan. Brown the meat over a medium heat for approx. 8 mins. all over, transfer to a roaster. Pour the white wine, reserved morel water and honey into the frying pan, bring to the boil, pour over the meat.

To roast in the oven

Roast for approx. 1¾ hrs. in the lower half of an oven preheated to 180°C. Spoon the cooking juices over the meat from time to time. Remove the meat, cover and leave to rest for approx. 10 mins. Pour the cooking juices through a sieve into a pan, bring to the boil, stir in the cornflour, simmer for approx. 3 mins., season with salt. Carve the meat and serve with the gravy.

Show complete recipe