Veal Roulade with Sage Sauce
A beautiful sage-scented sauce made with cognac and veal stock is drizzled over and around a veal roulade filled with cheese and more sage.
Ingredients
- Veal Roulade
- Veal Leg - 4 large slices, cut 1/4-inch thickness (about 1-1/2 pounds)
- Deli Mortadella - 8 thin slices (about 4 ounces)
- Mozzarella Cheese - 4 ounces, fresh, drained and sliced
- Sage Leaves - 2 tablespoons, sliced
- Salt and freshly ground black pepper
- Olive Oil - 2 tablespoons, divided
- Sage Sauce
- Cognac - 2 tablespoons (brandy)
- Veal Stock - 1 cup, reduced
- Garlic Cloves - 3, minced
- Tomato - 1/4 cup, diced
- Sage Leaves - 2 tablespoons, sliced
- Parsley - 2 tablespoons, chopped
- Salt and freshly ground black pepper
- Unsalted Butter - 1 tablespoon
- Garnish
- Spinach leaves - 10 ounces, fresh, blanched
- Tomato - 1/4 cup, chopped
- Parsley - 2 tablespoons, chopped
Instructions
For the roulade: Heat oven to 200 degrees. Between sheets of plastic wrap, pound each slice of veal to 1/8-inch thickness; place on a work surface. Layer mortadella and mozzarella cheese over center of veal; sprinkle with sage. Sprinkle very lightly with salt and pepper. Starting at long end, roll up veal and secure with wooden picks.
Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add two roulades to hot oil and brown on all sides, about 4 minutes. Transfer browned roulades to a roasting pan and keep warm in oven. Repeat with remaining 1 tablespoon oil and remaining 2 roulades.
For the sage sauce: Add cognac to same skillet; carefully ignite with a long handled match. Shake skillet until flames subside. Add veal stock and garlic; simmer 2 minutes. Add tomato, sage and parsley; simmer 2 minutes. Stir in butter just until melted and sauce thickens. Season with salt and pepper to taste.
To serve: Remove wooden picks from roulades; transfer to 4 warm serving plates. Spoon sage sauce over roulades. Arrange blanched spinach alongside roulades; top with tomato. Sprinkle parsley around edges of plates.
