Veal Rollups Lt
|Veal cutlets||120 Gram|
|Blanched asparagus spears||18|
|Peeled deveined shrimp||18 Large|
|Grated cheese||80 Gram|
|Clementine/Tangerine juice||375 Milliliter|
|Veal stock/Chicken stock||250 Milliliter|
|Heavy cream||125 Milliliter|
|Ground pepper||1 Milliliter|
|Mandarin oranges||125 Milliliter|
Pound the veal very thin with a meat mallet.
Place 3 asparagus, 3 large shrimp, and 1/2 oz (15 g) of cheese in each.
Fold in the ends and roll together.
Secure with tooth picks.
Place on a baking sheet.
Brush with oil.
Bake in a preheated 350°F (180°C) oven for 25-30 minutes.
While veal bakes, combine the orange juice with the chicken stock in a sauce pan.
Heat and reduce to half.
Add the cream and reduce again to half.
Remove from heat.
Whip in the butter.
Add the pepper and Mandarin orange sections.
Place the rollups on serving plate.
Pour sauce over rollups and serve.