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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 19th August 2009

Calves – ‘better to have them happy for six months than nothing at all’

Veal Escalopes
Bashing out the escalopes makes the meat more tender and also it is then easier to roll.
If you do not want to use veal then this recipe can be done with chicken breasts but just stuff the middle without bashing the meat.

Ingredients
Serves 4
4 veal escalopes, each weighing 175g
8 slices salami, rind removed
35g butter
1 stick celery, tops removed and chopped
1 eating apple, peeled, cored and chopped
25g Gruyere, grated
1 red onion, peeled and chopped
100g button mushrooms, wiped and sliced
1 tbsp plain flour
300 ml milk
Salt and freshly ground black pepper
½ teasp chopped thyme
2 tbsp crème fraiche

Method
Put each escalope between a sheet of greaseproof paper and beat till thin with a rolling pin. Place two slices of salami on each veal escalope.
Mix the celery, apple and cheese together and then place on the top of each meat slice. Roll up and secure with a wooden cocktail stick and place on a baking tray.
Melt the butter in the pan. Add the veal rolls, brown on all sides and cook for 10 minutes.
Remove from the pan, and keep warm.
Add the onion and mushrooms to the pan and cook about 5 minutes, until softened.
Sprinkle in the flour, stir well and cook for two minutes; then gradually add the milk, stirring continuously, until the sauce thickens, boils and is smooth.
Season with salt and pepper and finally add the thyme.
Simmer for one minute to infuse flavours.
Stir in the crème fraiche and then pour the sauce over the veal. Serve hot.

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