Gérard has graciously shared his recipe for veal roulade with us. This recipe serves 6 people, making it perfect for a family meal or dining with guests. Find all our recipes right here. Preparation time: 35 minutes & Cooking time: 20 minutes + 45 minutes Ingredients: 1.5 kg veal knuckle rolls6 chipolatas 100 g smoked bacon 120 g butter 30 g flour 1 glass of Jasnières wine 1 bouquet garni 1 large onion 3 shallots 1 tin chestnuts500 g mushrooms 1 celery stalk 3 carrots Dried parsley 4 spices 2 teaspoons honey 2 teaspoons apricot jam 2 teaspoons crème fraiche Preparation: Peel the carrots, onion, and shallots. Chop them along with the celery stalk into a brunoise (fine dice). Cut the smoked bacon into small cubes.In a large sauté pan, heat half of the butter, and in a smaller pan, heat the other half.Flour the veal roulade and brown them in the large sauté pan. Midway through browning, sprinkle with dried parsley. Season with salt, pepper, and 4 spices. Allow them to cook for a short while.In the smaller sauté pan, sauté the shallots and onions until translucent. Add the diced carrots and cook until tender.In separate pans, cook the sausages and bacon. Add chestnuts to the bacon as it cooks.Place the veal roulade and bouquet garni over the vegetable brunoise. Cook on a gentle heat. Deglaze the pan with white wine, and sprinkle a tablespoon of flour over it to thicken the sauce. Add a base of sauce and homemade vegetable stock for additional flavor and moisture.Quarter the mushrooms and add them to the sausages. Cook for a few minutes, then halve the sausages and combine them with the roulade, setting the mushrooms aside for now.To the lard and chestnut mixture, add honey and crème fraîche. Once they've melted together, fold this mixture into the roulade. Stir in the apricot jam and previously set-aside mushrooms.Transfer everything to an oven-safe dish and bake for 45 minutes at 180°C (356°F). Watch this recipe for veal roulade directly on our streaming platform.