for 4 portions

Veal rolls

8	thin veal cutlet (e.g. topside, each approx. 75 g)
½ tsp	salt
a little	pepper
8 slice	cured ham (approx. 80 g)
250 g	green asparagus, premium quality, blanched for approx. 2 mins.
	clarified butter for frying
1 tbsp	butter, melted

Jus

2 dl	meat bouillon
1 tbsp	balsamic vinegar
40 g	butter, cold, cut into pieces
	salt and pepper to taste

How it's done

Veal rolls

Preheat the oven to 80°C, warm the platter and plates. Lay out the steaks, season and top each with 1 slice of cured ham and 3 asparagus. Roll up the steaks and secure each with a toothpick. Set aside the remainder of the asparagus.

Heat the clarified butter in a frying pan. Brown the rolls in batches for approx. 5 mins., remove and place on the warmed platter. Wipe the cooking fat from the pan using kitchen paper. Place the reserved asparagus alongside the rolls, brush with butter.

Cook in the centre of the preheated oven for approx. 40 mins. The rolls can then be kept warm at 60 °C for up to 30 mins.

Jus

Bring the stock and balsamic to the boil in the same frying pan, turn down the heat. Reduce the liquid to half the amount. Gradually whisk in the butter. Briefly return the pan to the hob a few times to barely warm the jus; it must not boil. Season. Arrange the meat and asparagus on the warmed plates, serve with the jus.

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