Veal Shoulder with Cheese Sauce
|Boneless veal shoulder||4 Pound, rolled and tied|
|Melted butter||2 Tablespoon|
|White wine||2 Tablespoon|
|Ham slice||4 , baked|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Scalded milk||1 1⁄2 Cup (24 tbs)|
|Cream||1⁄4 Cup (4 tbs), lukewarm|
|Grated swiss cheese||2 Tablespoon|
|Grated parmesan cheese||2 Tablespoon|
|Chopped parsley||2 Tablespoon|
Place veal in a roasting pan and insert a meat thermometer.
Roast in preheated slow oven (325°F.), basting often with a mixture of melted butter and white wine.
When the veal has reached an internal temperature of 160°F. (in about 2 hours), remove it and cut into even slices.
Arrange these slices, alternating them with slices of baked ham, in a baking dish.
Pour the pan juices over the meat.
In a skillet melt butter and blend in flour.
Cook for a few minutes and slowly add scalded milk.
Cook and stir until smooth and thickened.
Continue cooking for a few minutes, stirring constantly.
Beat egg yolks lightly and beat in cream.
Slowly add this mixture to the sauce, blend it in thoroughly, and heat well but do not let it boil or the sauce will curdle.
Season to taste with salt.
Sprinkle the meat liberally with grated Swiss cheese, pour the sauce over it, and sprinkle the top with grated Parmesan cheese.
Run under the broiler, sprinkle with chopped pars ley, and serve from the baking dish.
Makes 6 to 8 servings.