Veal Roulade Gratin

Ingredients :

  • 2 lb. boned and rolled veal shoulder roast
  • 2 tbsp. oil
  • 4 tbsp. butter (or margarine)
  • 1 cup dry white wine
  • 1 beef (or chicken) bouillon cube
  • 7 slices ham
  • 7 slices thick Gouda cheese
  • 1/2 cup grated Gruyère cheese

Sauce

  • 1 tbsp. flour
  • 2 cups milk
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1/4 tsp. nutmeg
(Cooking Conversion Tables)

Cooking Procedures :

  1. Preheat oven to 400°F (200°C).  Prepare a lightly greased casserole dish.
  2. In a large saucepan, heat oil and 2 tbsp. butter; brown veal on all sides. Stir in wine and bouillon cube; cook for 1 hour and 30 minutes over low heat. Remove veal from liquid; cool and cut into eight slices.
  3. Place slices of veal into prepared casserole dish. Alternate veal slices with slice of ham and then slice of cheese; continue until all ham, cheese and veal have been used; set aside.
  4. Prepare sauce by melting the remaining butter in a small saucepan. Stir in flour; blend well. Slowly add milk, salt, pepper and nutmeg; cook and stir until mixture thickens.
  5. Pour sauce over veal; sprinkle Gruyere cheese over top. Bake for 15 minutes or until cheese has melted.
  6. Turn on broiler and broil until cheese turns lightly brown.
  7. Serves 4.

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