Veal and Olives Italian style (Paupiettes à l'italienne)
4
Saturday, 08-07-10
Veal and Olives Italian style (Paupiettes à l'italienne)
- 6 veals escalopes
- 6 thin slice smoked ham (preferably Parma ham)
- 6 thin slice Gruyere cheese
- 2 ozs grated Gruyere cheese
- 1 small tin of Italian tomato sauce
- 1/2 cups white Vermouth
- 1 stick butter
- 1 sea salt to taste
- 1 black pepper freshly ground to taste
1. Fry the escalopes in butter on a medium flame until they are quite brown.
2. Turn them over halfway through. Once cooked, take them off the heat and drain them well.
3. Place a slice of Gruyère cheese on each escalope, followed by a slice of ham. Roll up the escalopes, keeping them in place using little wooden cocktail sticks. Pepper generously, but salt very lightly.
4. Butter the Emile Henry dish. Place the veal olives in this dish.
5. Deglaze the pan in which you cooked the escalopes, using the vermouth. Add the tomato sauce. Blend well. Pour this sauce onto the veal olives. Sprinkle with grated Gruyère cheese, and dribble a little melted butter over the top. Brown under the grill.
Serves: 6
Source: Emile Henry
