Madeira Flavored Veal Birds
|Streaky bacon||3 1⁄2 Ounce, rind removed and diced|
|White wine||3 Tablespoon|
|White button mushrooms||1 1⁄4 Pound|
|Garlic||2 Clove (10 gm), crushed|
|Veal rolls||4 , tied with spring (From Butcher)|
|Sour cream||1⁄4 Cup (4 tbs) (Crème Fraiche)|
Peel and rinse the carrots under plenty of cold running water.
Pat dry on kitchen paper.
Grate into very fine rounds in a food processor.
Put the bacon, carrots, shallots and white wine into a casserole.
Cover and microwave on HIGH for 6 minutes.
Wipe the mushrooms with a damp cloth or kitchen paper and slice thinly.
Rinse the tomatoes under plenty of cold running water.
Pat dry on kitchen paper and puree in a food processor.
Add the mushrooms, garlic and puree of tomatoes to the casserole.
Crumble the thyme into the mixture and season with salt and pepper.
Pour over the oil.
Add the bay leaf to the vegetables and stir well.
Cover and microwave on HIGH for 5 minutes.
Stir the contents of the casserole.
Put the veal rolls into the casserole on top of the vegetables.
Cover and microwave for 5 minutes on MEDIUM-HIGH.
Turn the rolls and pour over the madeira and sour cream (creme fraiche).
Cover and cook for a further 5 minutes on MEDIUM-HIGH.
Leave the meat to stand for 5 minutes.
Transfer the veal birds to a heated serving dish.
Remove the string.
Arrange the vegetables around the veal rolls, discard the bay leaf