New Zealand Veal Recipe

New Zealand Veal Recipe

Ingredients : Serves 4

4 veal escalope
350 g/12 oz/3 cups Cheddar cheese, grated
1 onion, finely chopped
15 ml/1 tbsp chopped parsley
4 streaky bacon rashers (slices), rinded

50 g/2 oz/0.25 cup butter or margarine
25 g/1 oz/0.25 cup plain (all-purpose) flour

300 ml/0.5 pt/1.25 cups milk
Salt and freshly ground black pepper

Method :

Flatten the escalope with a meat mallet or rolling pin. Mix together three-quarters of the cheese with the onion and parsley. Press the mixture into the center of the escalope, then roll up the escalope and wrap a bacon rasher around each one, securing with cocktail sticks (toothpicks). Melt half the butter or margarine and fry (saute) the meat over a medium heat until golden brown on all sides. Transfer it to a shallow casserole dish (Dutch oven). Melt the remaining butter or margarine, stir in the flour and cook for 1 minute, stirring continuously. Whisk in the milk and continue to cook and stir until the sauce boils and thickens. Remove from the heat, stir in the remaining cheese and season to taste. Pour over the veal, cover and bake in a preheated oven at 180C/ 350F/gas mark 4 for 40 minutes, then remove the lid and cook for a further 10 minutes to brown the top.

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