Bread Rolls Stuffed Three Ways with Veal | Quebec Veal

Ingredients

• 12 salad rolls
• 675 g (approximately 1 1/2 lb) ground Quebec Veal
• 15 ml (1 tbsp) olive oil
• 1 chopped onion
• 10 ml (2 tsp) minced garlic
• 250 ml (1 cup) demi-glace sauce
• Salt and pepper to taste
• 1/2 peeled peach
• 1/2 peeled apple
• 1 tomato, seeds removed
• 1 celery stalk
• 1/2 small onion
• 1 red pepper
• 30 ml (2 tbsp) water
• 1 1/4 ml (1/4 tsp) mustard seed
• 1 1/4 ml (1/4 tsp) paprika
• 80 ml (1/3 cup) cider vinegar
• 60 ml (1/4 cup) brown sugar
• 30 ml (2 tbsp) butter
• 2 onions sliced ​​thinly
• 15 ml (1 tbsp) sugar
• 60 g (approximately 2 1/4 oz) brie cut into four slices
• 5 slices of prosciutto
• 80 ml (1/3 cup) chopped dried tomatoes
• 30 ml (2 tbsp) roasted pine nuts
• 125 ml (1/2 cup) grated cheddar cheese