Veal Rolls with Spinach, Gouda and Forestière Sauce | Canadian Goodness
This is the Veal Rolls with Spinach, Gouda and Forestière Sauce recipe.
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Cooking tools:
- Meat tenderizer
- Oven
- Stove
- Skillet
- Baking dish
- Whisk
- Saucepan
- Chef's knife
- Cutting board
- Toothpick
- Measuring cup
- Measuring spoon
- Spoon
- Plastic wrap
- Mixing bowl
Ingredients
- Rolls
- 6 large veal cutlets about 4 oz (120 g) each
- pounded thin
- 8 oz (225 g) fresh spinach washed and stemmed
- 8 oz (225 g) Canadian Gouda cheese thinly sliced
- 1 tbsp (15 mL) melted butter
- 1 tbsp (15 mL) olive oil
- Salt
- freshly ground pepper
- 1 shallot chopped
- 1 garlic clove chopped
- 3 tbsp (45 mL) butter
- 2 cups (500 mL) sliced mushrooms
- 2 tbsp (30 mL) all-purpose flour
- 1/2 cup (125 mL) dry white wine
- 1 1/2 cups (375 mL) veal stock or beef broth
- 1/2 cup (125 mL) 2 % evaporated milk
- Herbes de Provence to taste
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