Serves 4
Ingredients:
1kg cushion of veal tied into a pot roast
8 slices of back bacon
8 slices of Gruyere cheese (Comté)
25g butter
25cl single cream
15cl dry white wine
2 veal-based stock cubes
Salt and pepper to season
Preparation:
In a casserole dish melt the butter and brown the meat on all sides for 10 minutes.
Remove from heat, place on a chopping board and make 8 deep incisions at regular intervals.
Place a slice of bacon with a slice of cheese into each cut. Put to one side.
Pre-heat the oven to 180°C.
Dissolve the stock cubes in a bowl of warm water then pour into the casserole dish.
Add salt and pepper, white wine and the veal.
Cover and cook in oven for 20 minutes.
After 20 minutes, remove lid and brown for a further 10 minutes.
Remove meat and keep warm.
Pour cream into the casserole dish and reduce over heat for 2 to 3 minutes, stirring continuously.
Before serving, remove string from the pot roast and pour over the creamy sauce.
