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La Belle Cuisine
Gigi’s Veal Rolls
with Smoked Salmon
(Paupiettes de Veau au Saumon Fumé)
Serves 4
Four 6-ounce veal scallops
8 thin slices smoked salmon
8 stalks asparagus, trimmed,
peeled, blanched 1 minute
3 tablespoons unsalted butter
1/2 cup dry white wine
6 mushrooms, sliced
1 cup béchamel sauce (recipe follows)
2 tablespoons brandy
1/4 cup heavy cream
Parsley sprigs
Freshly cooked rice as an accompaniment
Pound the veal scallops until they are 1/8 inch thick and
halve them length-wise. Arrange lengthwise on each piece of veal 1 slice of
smoked salmon and
one asparagus stalk. Roll the veal up and secure the rolls
with wooden picks.
Season with salt and pepper.
In a skillet brown the veal rolls in batches in the butter
over medium-high
heat. Transfer the rolls to a buttered baking dish just
large enough to hold
them in one layer. Bake, covered, for 10 minutes at
350 degrees F.
Meanwhile, add the wine to the skillet and deglaze over
medium heat,
scraping up brown bits. Add the mushrooms and cook about 3
minutes. Stir
in the béchamel sauce and cook until the sauce thickens
slightly. Add the brandy and cream and simmer, stirring, 3 minutes. Transfer
the sauce to a heated sauceboat.
Arrange the veal rolls on a heated serving platter, garnish
with parsley, and serve with the sauce and rice.
Béchamel Sauce
2 tablespoons butter
2 tablespoons flour
1 1/4 cups milk, heated
Salt
Freshly ground pepper
Melt the butter in a heavy-bottomed saucepan. Stir in the
flour and cook, stirring constantly, until the paste cooks and bubbles a
bit, but don't let it
brown - about 2 minutes. Add the hot milk, continuing
to stir as the sauce
thickens. Bring it to a boil. Add salt and pepper to
taste, lower the heat,
and cook, stirring for 2 to 3 minutes more. Remove
from the heat. To
cool this sauce for later use, cover it with wax paper or
pour a film of
milk over it to prevent a skin from forming.
Featured
Archive Recipes:
Brennan's Roulade of Veal
Veal Chops in Artichoke Cream Sauce
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