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.

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Preparation time: 35 minutes & Cooking time: 20 minutes + 45 minutes


  • 1.5 kg veal knuckle rolls
  • 6 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 chestnuts
  • 500 g mushrooms
  • 1 celery stalk
  • 3 carrots
  • Dried parsley
  • 4 spices
  • 2 teaspoons honey
  • 2 teaspoons apricot jam
  • 2 teaspoons crème fraiche


  • 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).

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