Veal Roulades with Sausage Meat

Dry meat, season with salt and season with pepper. Spread with mustard. Top each with 1 slice of ham.

Preheat the oven to 200 °C (convection oven 180 °C ). Remove peel from carrot, celery, cut into cubes and blanch briefly in salted water. Mix sausage meat with vegetable cubes, egg, bread crumbs, chives, season, spread on meat slices. Roll up and fix.

Fry roulades in clarified butter on all sides. Extinguish with white wine and clear soup and steam in the heated oven for 50-60 minutes. Serve roulades perhaps with a mushroom sauce, spareribs and broccoli.

Tip: Always use an aromatic ham, it will give your dish a wonderful touch!

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