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Gigi's Veal Rolls with Smoked Salmon

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Asparagus at a Market in Provence
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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 Recipe:
Veal Chops in Artichoke Cream Sauce
 

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