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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
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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 180°C/ 350°F/gas mark 4 for 40
minutes, then remove the lid and cook for a further 10 minutes to brown
the top. |