Veal Roast With Cream

Preparation:

Preparation: Ask the butcher to prepare the piece of walnut so that it looks like a pocket with walls 2 centimeters thick and to grind the meat which, in doing so, he has removed from the inside. Pass the ham to the mixer. With 30 g of butter, the flour, the milk and a pinch of salt, prepare a thick béchamel sauce, let it cool and add it to the minced meat and minced ham. Put the dough in a bowl and mix in the egg, the Cognac, the Marsala and the cream. Season with salt and pepper. Fill the pocket with meat with this mixture, then sew up the opening with a needle and thick thread, tie it with string to keep it in shape and brown it in a covered saucepan over a very low heat with the rest of the butter, the carrot and the chopped onion and the bay leaf. When the meat and herbs are golden, pour in the white wine, then add three ladles of water with the meat extract and finish cooking. Reduce the sauce if it seems too liquid then, with its vegetables but without the bay leaf, blend it or pass it through a sieve. Untie the meat, slice it, arrange the slices on the serving plate, veil with the hot sauce and garnish with side vegetables or purée.