Veal roulade à la “Crown Princess Stefanie”
with green asparagus, creamed mushrooms and herb rice
Recipe for 2 portions
4 small veal schnitzels from the joint, ca. 80 g each
100 g lean, finely ground veal for stuffing
pistachios, pine nuts, black chanterelles,
and a few nice spinach leaves
4 stalks of green asparagus
250 g fresh mushrooms
1 small onion, one garlic clove
100 g rice, chopped fresh herbs
Salt, white pepper, cream, white wine, butter lard
Create a filling from 100 g lean, finely ground veal with salt, white pepper, cream, pine nuts, pistachios and black chanterelles.
Tenderize the veal schnitzel beneath a cloth, salt, cover with the blanched spinach leaves and cover thinly with the filling, roll and fix with a piece of string. Sear on all sides in the butter lard and then bake slowly in the oven until finished. While keeping the roulades warm, make a light au jus in the pan with white wine and a bit of cream.
Lightly fry the sliced onions in the butter lard, add the washed and quartered mushrooms and roast briefly, douse with white wine, season with salt, white pepper and garlic, allow to cook briefly and then finish with cream.
Mix the steamed rice with the chopped herbs.
Cut once diagonally through the roulades and surround with the au jus.
Serve with the green asparagus, creamed mushrooms and herb rice on the side.