Veal Rollups Lt Recipe
Ingredients
| Veal cutlets | 120 Gram | |
| Asparagus spears | 18 , blanched | |
| Shrimp | 18 Large, deveined | |
| 80 g grated Havarti cheese | ||
| Clementine | 375 Milliliter | |
| 250 ml Veal Stock or Chicken Stock | ||
| Heavy cream | 125 Milliliter | |
| Butter | 30 Milliliter | |
| Ground pepper | 1 Milliliter | |
| Mandarin oranges | 125 Milliliter | |
Directions
Pound the veal very thin with a meat mallet.
Place 3 asparagus, 3 large shrimp, and 1/2 oz (15 g) of cheese in each.
Fold in the ends and roll together.
Secure with tooth picks.
Place on a baking sheet.
Brush with oil.
Bake in a preheated 350°F (180°C) oven for 25-30 minutes.
While veal bakes, combine the orange juice with the chicken stock in a sauce pan.
Heat and reduce to half.
Add the cream and reduce again to half.
Remove from heat.
Whip in the butter.
Add the pepper and Mandarin orange sections.
Place the rollups on serving plate.
Pour sauce over rollups and serve.
Place 3 asparagus, 3 large shrimp, and 1/2 oz (15 g) of cheese in each.
Fold in the ends and roll together.
Secure with tooth picks.
Place on a baking sheet.
Brush with oil.
Bake in a preheated 350°F (180°C) oven for 25-30 minutes.
While veal bakes, combine the orange juice with the chicken stock in a sauce pan.
Heat and reduce to half.
Add the cream and reduce again to half.
Remove from heat.
Whip in the butter.
Add the pepper and Mandarin orange sections.
Place the rollups on serving plate.
Pour sauce over rollups and serve.
Chef
