8 Large Quebec Milk-Fed Veal scallops (about 500 g / 1 lb in total)
30 ml (2 tbsp) Worcestershire sauce
15 ml (1 tbsp) vegetable oil
Sauce
250 ml (1 cup) apple juice
80 ml (1/3 cup) white port wine
125 ml (1/2 cup) chicken broth
125 ml (1/2 cup) frozen cranberries , thawed
1 sprig of fresh rosemary
salt and pepper to taste
Preparation
Preheat oven to 350°F (180°C). In a small bowl, thoroughly combine butter with the flour with the help of a fork, until mixture is smooth and creamy. Cover and reserve.
In a separate bowl, mix the blue cheese, grated apple, walnuts, chives and garlic. Salt and pepper to taste. 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.
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.
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.
Serve the veal paupiettes covered with the port sauce. Accompany with basmati rice and snow-peas. Decorate with fresh rosemary sprigs.
Variation: Replace the blue cheese with grated emmental.
Recipes