Gratinated veal clump with Sage, Rosemary and bechamel sauce

Cook time: 0 min.
Servings: 4 portion(s)

Ingredients for Gratinated veal clump with Sage, Rosemary and bechamel sauce

		(get the butcher to cut it out so that it can be rolled & tied to a ' roulade
		Pepper
		Salt
0.5	tsp	Grated nutmeg
1	l	-beef broth
1	tbsp	Olive oil
1	bundle	Rosemary
1	bundle	Sage
1	tbsp	Butter
10	g	Cooked ham
100	g	Mild cheese cut into slices
1000	g	Calf lump or bov
2	dl	Dry white wine
20-25	g	Wheat flour
5	dl	Milk
75	g	Parmesan cheese

Instructions for Gratinated veal clump with Sage, Rosemary and bechamel sauce

To prepare the Gratinated veal clump with Sage, Rosemary and bechamel sauce recipe, please follow these instructions:

Put the meat "wide out" on a cutting board and roll it into a roulade. Tie the sprigs of Sage and Rosemary to rouladen with kødsnor-so the cord also holds together on rouladen. Season with salt and pepper.

Warm the oil and butter in a large saucepan and Brown the meat on all sides. Came white wine by and let the meat simmer in the broth, Add in 4-5 min. put a lid on the Pan and let the meat simmer further for about 1 ½ hour until tender.

Tag so the flesh up by ryden and let it cool slightly. Remove kødsnoren and cut kødrouladen in 2-3 cm thick slices. Place the slices into a heat-proof dish and place a slice of ham and a slice of cheese on top of each kødskive. Turn on the oven and style it at 250 degrees c. the dish must not fall yet.

Bechamel sauce: in a saucepan, melt butter and Add flour-tube fligttigt with a whisk. Add the milk gradually, stirring constantly. Taste the sauce with salt, pepper and nutmeg. Turn down the heat and let the sauce simmer a kvaters time, so the taste of flour disappear. Stir in the of and to be careful it does not burn on.

Gratinating: Pour so sauce over meat. Sprinkle with grated parmesan and place in the hot oven for about 10 minutes, to the Court of first instance will have a beautiful golden surface.

Course is served with a good Italian bread and possibly a fresh salad.