This is inspired from a classic dish.

For 4-6 people:

2 pounds veal roast, not too fat
2 tbsp. cream
3 tbsp butter
1 tbsp grated cheese

For the stuffing:
1/2 pound mushrooms
100 g. échalottes
200 g. bacon
200 g. swiss cheese, or emmenthal or sharp cheddar

Pre-heat oven at 400 F.

Brown roast on all sides, in 1 tbsp butter in a large pan. Remove from pan and place in buttered oven dish. Keep juice from veal in pan.

Place veal in pre-heated oven and cook for 20 minutes. At the end of the 20 minutes, baste veal, turn down temperature to 375 F. Cook for another 20 minutes and baste again, repeating this procedure until roast is ready for stuffing (about 45 minutes).

Meanwhile, mince mushrooms along with échalottes or process them semi-coarsely. Place them in pan and sauté in veal juices without changing colour, for about 10-15 minutes (the heat should be below medium). You may add parsley or any herb of your liking to this mixture.

When roast is cooked, slice it, but not all the way down. Between each slice, insert a slice of bacon, a slice of cheese and a spoonful of the mushroom stuffing. String roast together. Add the cream on top and sprinkle with the grated cheese.

Place back in oven and broil until gratiné.

Yum, Agnes, this sounds divine! I'd love to try it--just need to convert the gram measurements. And I'm assuming that echallotes are what we call shallots (a type of oniion), right?

Thanks for posting it.

Yes, they are. I just checked in my Robert & Collins (was too tired last night!!!) and that's what it says. I'd say 200 g. are about 7 oz and so 100 are about 3.5 oz.