Basket

Your shopping cart is still empty.

Add a product and start shopping.

Total amount

Order subtotal:
CHF
Delivery costs:
CHF

Total:

CHF
Veal roulade
45 m active | 2 h 30 m total
Nutrition facts per serving:
  • Energy in kcal about 584
  • Fat about 40g
  • Carbohydrates about 9g
  • Protein about 44g
This is needed
This is needed for 6 people
To soak the morels
  • 20 g dried morel mushrooms
Omelette
  • 2 tbsp flat-leaf parsley, finely chopped
  • 4 fresh eggs
  • 1 tbsp thyme, finely chopped
  • 0.25 tsp salt
  • a little butter
Roulade
  • 0.5 tsp salt
  • 1.2 kg veal breast, thin part, cut open into a rectangle by the butcher
  • a little pepper
  • 100 g Mortadella sausage in slices
  • 1 sprig rosemary
  • 1 sprig thyme
  • 8 pieces kitchen twine, each approx. 30 cm long
To fry
  • a little clarified butter
  • 3 dl white wine
  • 2 tbsp liquid honey
To roast in the oven
  • 2 tsp brown Maizena Express cornflour
  • 1 pinch salt
View these products
And that's how it's done
And that's how it's done
To soak the morels
Soak the morels in water for approx. 10 mins., remove from the water, wash thoroughly, drain and chop finely. Pour the morel water through coffee filter paper, retaining approx. 200 ml, set aside.
Omelette
Beat the eggs, stir in the parsley, thyme, salt and morels. Heat the butter in a non-stick frying pan, pour the egg mixture into the pan, cover and allow to solidify over a low heat for approx. 10 mins., remove the omelette from the pan, leave to cool.
Roulade
Season the meat, arrange the Mortadella and omelette on top of the meat. Tightly roll up the meat, top with the herbs. Place the kitchen twine underneath the meat, tie the ends over the top of the meat.
To fry
Heat the clarified butter in a frying pan. Brown the meat over a medium heat for approx. 8 mins. all over, transfer to a roaster. Pour the white wine, reserved morel water and honey into the frying pan, bring to the boil, pour over the meat.
To roast in the oven
Roast for approx. 1¾ hrs. in the lower half of an oven preheated to 180°C. Spoon the cooking juices over the meat from time to time. Remove the meat, cover and leave to rest for approx. 10 mins. Pour the cooking juices through a sieve into a pan, bring to the boil, stir in the cornflour, simmer for approx. 3 mins., season with salt. Carve the meat and serve with the gravy.