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2 (4 oz) cuts of Veal
2 slices of Gruyere or Swiss Cheese
2 slices smoked Ham
1 portabella Mushroom, chopped
1 oz Marsala Wine
1/2 cup Veal stock
2 Tablespoon heavy Cream
1 teaspoon diced Carrots
1 teaspoon diced Onions
1 teaspoon diced Celery
Minced Garlic
Salt and Pepper, to taste
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Pound the veal. Lay the sliced cheese, ham, and mushrooms on the veal and roll into a roulade. Dust the roulade in flour. In a hot saute pan, sear the roulade until golden brown. Add the carrots, onions, celery and garlic. Deglaze the pan with Marsala wine and add veal stock. Finish the dish off in the oven. Remove from oven and finish with heavy cream.
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