Preparation
Slice the veal lengthwise to flatten it evenly. Season with salt, pepper, and thyme. Lay thin slices of bacon (or ham) on top, along with a few sliced pickles.
Roll the meat tightly and tie it securely with kitchen twine.
Brown the roulade on all sides in a roasting pan along with the chopped onion and carrot.
Sprinkle flour into the pan juices, let it cook briefly, then deglaze with white wine and some broth.
Transfer to a moderate oven and roast, basting frequently, until fully cooked and tender.
For 4 people
Preparation : 30 min
Cooking : approx. 30 min
Ingredients and products
- 1 kg veal (a flat cut)
- A few thin slices of bacon or ham
- A few pickles, sliced
- 1 onion
- 1 carrot
- Salt and pepper
- A pinch of thyme
- 1 dl white wine
- 1 dl broth
- Oil for browning
- 1 tbsp flour
