Veal roulades with filling and red wine sauce

Ingredients

• 4 eggs
• 250 g veal mince
• 1 tsp freshly chopped parsley
• 1 tsp freshly chopped thyme
• Salt
• Pepper (from the grinder)
• 4 veal roulades (about 180 g each)
• 6 ripe tomatoes
• 2 carrots
• 2 vegetable onions
• 20 g clarified butter
• 1 tsp tomato paste
• 250 ml Beaujolais
• 200 ml veal stock
• thyme (for garnish)

Instructions

1. 1.

   Cook the eggs in boiling water for 10 minutes, drain, cool, peel. Mix the mince with the herbs and season with salt and pepper. Wash the roulades, pat dry, lay them side by side. Spread the minced mixture on each roulade, place one egg on a roulade and roll it up. Tie with kitchen twine and secure. Boil the tomatoes, cool, peel, quarter, core, and dice small.

2. 2.

   Peel and finely dice the carrots and onions. In a pot melt the clarified butter and sear the roulades on all sides. Add the vegetables and tomato paste, sauté briefly, then deglaze with wine. Pour in the stock, season with salt and pepper, and simmer over medium heat for 1½ hours. Remove the twine from the roulades and serve them with sauce on warmed plates. Garnish with fresh thyme leaves.