- 4 veal escalopes
- 2 slices cooked ham, halved
- 50g (2oz) butter
- 1 stick celery, chopped
- 1 eating apple, peeled and chopped
- 25g (1oz) Cheddar cheese, grated
- 1 small onion, skinned and chopped
- 100g (4oz) button mushrooms, sliced
- 25g (1oz) plain flour
- 300ml (½ pint) fresh milk
- Salt and pepper
- 3 ml (2tbsp) fromage frais
- Celery leaves, to garnish
- Put each escalope between a sheet of grease-proof paper and beat until thin with a meat mallet or rolling pin.
- Place a ham slice on each escalope.
- Melt 15g (½oz) of the butter in a large frying pan and lightly fry the celery and apple for 3 -4 minutes.
- Stir in the cheese.
- Place some of the stuffing on each escalope and roll up, securing with wooden cocktail sticks or fine string or strong cotton.
- Melt the remaining butter in the pan.
- Add the veal rolls, brown on all sides and cook for 10 minutes.
- Remove from the pan, place on a warmed serving plate and keep hot.
- Add the onion and mushrooms to the pan and cook for about 5 minutes, until softened.
- Stir in the flour and cook for 2 minutes, then gradually add the milk, stirring continuously, until the sauce thickens, boils and is smooth.
- Simmer for 1-2 minutes.
- Season to taste.
- Stir in the fromage frais.
- Pour the sauce over the escalopes and garnish with celery leaves.
- Serve at once.
Veal is the best choice for this dish, as it has a tenderness and subtle flavour that’s hard to beat. If you can’t find veal, however, slices of turkey or pork fillet or tenderloin can be used instead. Fromage frais adds smoothness to the sauce.