Blue Cheese-Stuffed Paupiettes of Veal with Port Sauce

Servings:
4
Prep Time:
40 mins.
Cook Time:
30 mins.

Ingredients

  • 2 tablespoons softened butter
  • 2 tablespoons all-purpose flour
  • 8 large veal scallops (about 1 pound total)
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon vegetable oil

Stuffing

  • 5 ounces crumbled blue cheese or Emmantal cheeese
  • 1 apple, peeled and grated
  • 1 cup finely chopped walnuts
  • 3 tablespoons finely chopped chives
  • 1 finely chopped garlic clove
  • Salt and pepper to taste

Sauce

  • 1 cup apple juice
  • 1/3 cup white port wine
  • 1/2 cup chicken broth
  • 1/2 cup frozen cranberries, thawed
  • 1 sprig of fresh rosemary
  • Salt and pepper to taste

Preparation

  1. Preheat oven to 350°. In a small bowl, thoroughly combine butter with the flour until mixture is smooth and creamy. Cover and reserve.
  2. In a separate bowl, mix the blue cheese, grated apple, walnuts, chives, and garlic. Salt and pepper to taste.
  3. Spread the mixture over the veal scallops, avoiding the edges. Fold the sides over the stuffing, and starting from one end, roll the scallops to make the paupiette. Tie well to keep the stuffing inside. Brush with Worcestershire sauce.
  4. In a saucepan, heat oil over medium-high heat. Cook the paupiettes for 3 or 4 minutes, until golden on all sides. Remove the saucepan from heat, and place in oven. Cook for 15 minutes or until the meat is golden on the outside and lightly pink inside. Remove the paupiettes from the saucepan and keep warm.
  5. In the same saucepan, add apple juice, the port and the chicken broth. Bring to a boil. Scrape the bottom of the pan to detach all particles. Let simmer uncovered for
5 minutes. Add butter and flour mixture in small quantities, stirring occasionally until sauce thickens. Add the cranberries and the sprig of rosemary, cover and let simmer for about
2 minutes or until cranberries begin to burst. Salt and pepper to taste.
  6. Serve the veal paupiettes covered with the port sauce


Source: MilkFedVeal.com