Gratinated veal clump with Sage, Rosemary and bechamel sauce

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

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.