Veal Roulade | Terroir Fribourg
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 slic
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Cooking tools:
- Butcher's twine
- Roasting pan
- Baster
- Oven
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
- Tongs
Ingredients
- 1 kg veal (a flat cut)
- A few thin slices of bacon or ham
- A few pickles, sliced
- 1 onion
- 1 carrot
- Salt
- pepper
- A pinch of thyme
- 1 dl white wine
- 1 dl broth
- Oil for browning
- 1 tbsp flour
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