Veal is an ideal meat for roasting, and all the more tasty and fragrant when cooked with bacon and comté cheese.
Easy to make, veal roast in the county is perfect as an autumn and winter dish.
Ingredients for 6 persons :
1 roast of veal of 1 kg (nuts) already tied and tied up 8 slices of County 8 slices of bacon 2 spoonfuls of veal stock 1 bowl of warm water 15 cl white wine 25 cl liquid cream 25 g butter Salt, pepper, Kitchen string.
Roast veal in Comté cheese
Heat the butter in a casserole and brown the roast on all sides. Make a deep incision in eight places. Slide a slice of bacon and a slice of Comté cheese into each incision.
Preheat the oven to 180°C (th. 7).
Dissolve the veal stock in the bowl of warm water and pour it into the casserole dish. Salt and pepper. Add the white wine. Put the roast back in the casserole dish and put it in the oven, covered, for 20 min. Then cook 10 more minutes uncovered for gratinating. Remove the roast. Pour the cream into the casserole dish and mix well, allowing it to reduce a little. Serve very hot.