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Veal rolls with Spinach, Gouda and Forestiere Sauce

A home-style Veal rolls with Spinach, Gouda and Forestiere Sauce made with Rolls, Veal Cutlets Each About, Fresh Spinach, Gouda Cheese, and Butter. Serves 6. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• Rolls
• 6
• 1/2 lb
• 1/2 lb
• 1 tbsp
• 1
• 1
• 3 tbsp
• 2 cup
• 2 tbsp
• 1/2 cup
• 1 1/2 cup

Method (preview)

1. 1

   Preheat oven to 375F (190C).

2. 2

   Cover each veal cutlet with spinach then Gouda cheese. Roll up tightly, starting at the narrow end. Secure with a toothpick.

3. 3

   Heat 1 tablespoon (15 mL) each of butter and oil in a frying pan; brown the rolls on all sides.

4. 4

   Place the rolls in an ovenproof dish; salt and pepper generously.

5. 5

   Bake for 12 to 15 minutes, depending on size.

6. 6

   In the same frying pan, cook the shallots and garlic in 1 tablespoon (15 mL) butter until soft.

7. 7

   Add the mushrooms and cook for a few minutes; set aside.

8. 8

   Melt the remaining butter in the frying pan.

9. 9

   Whisk in the flour to make a roux.

10. 10

    While whisking, add wine and broth; bring to a boil and simmer until thick.

11. 11

    Lower the heat; add milk, herbs, seasonings and cooked mushrooms.

12. 12

    Check seasoning.

13. 13

    Slice rolls; spoon the sauce over and serve on a bed of pasta with vegetables. (The picture showed it served over rice.)

14. 14

    Variations - Replace spinach with blanched or canned asparagus.

15. 15

    You can make this recipe ahead and freeze it.

16. 16

    When reheating, thin the sauce with a little broth if necessary, being careful not to boil it.

17. 17

    From a pamphlet by the Dairy Farmers of Canada; 2002; "Entertain

18. 18

    MC format by Hallie. Untried.

19. 19

    Contributed to the FareShare Gazette by Hallie; 7 January 2007. www.fareshare.net