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 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.