Roast the tree nuts in a dry frying pan without adding any fat.
Then chop coarsely.
Peel the garlic clove and chop finely.
Mix the cream cheese, garlic, tree nuts, egg yolks, lemon zest and pepper.
Pound the veal patties under plastic wrap with a rolling pin until very thin. Season one side with salt and pepper. On the unseasoned side, spread the filling evenly as mounds on the top third of the cookies. Gently wrap the sides and roll up the cookies. Top each with two sage leaves and tie with kitchen string.
Heat the clarified butter. Roast the veal rolls on all sides over medium heat for eight to ten minutes. Remove and keep warm.
Melt the gravy with the Noilly Prat, strain if necessary. Then cook until well reduced by half.
Stir in crème fraîche and half cream. Add to the jus form. Boil lightly and season well with salt and freshly ground pepper. Pour over the veal rolls.
Serve with new potatoes fried in butter or saffron risotto.
Tip: Instead of clarified butter, you can also use butter in most cases.