Stuffed Veal Roulade

Menu Part: 
Cuisine Type: 

Slices of this veal roulade make a stunning presentation. Tender veal is rolled around a delicious spinach stuffing and roasted. The roulade is then sliced and served with a wine sauce.


1 cup dry marsala wine
1⁄4 cup shallots, minced
2 qt. veal stock
1⁄2 cup heavy cream
1⁄4 cup olive oil
5 cups wild mushrooms, thinly sliced
2 tbsp. garlic, minced
2 tbsp. shallots, minced
1⁄4 cup all-purpose flour
1 lb. spinach, chopped
8 oz. mozzarella cheese, diced
1 cup parmesan cheese, grated
1⁄2 cup toasted pine nuts
6-8 lb. boneless veal chuck
6 oz. carrots, julienned
6 oz. roasted red peppers, cut into strips
1⁄4 cup olive oil


  1. In a saucepan over medium heat, combine wine and shallots; reduce by half. Add veal stock; reduce by half. Stir in cream; cook 5 min. until desired consistency. Strain; reserve.
  2. In a skillet, heat oil and sauté 3 cups mushrooms, garlic and shallots until tender. Stir in flour; cook 2 min. Stir in reduction and bring to a boil for 2 min. Season; reserve warm.
  3. In a bowl, combine spinach, mozzarella, parmesan, remaining mushrooms and pine nuts. Season and mix well.
  4. Pound veal pieces to a uniform 3⁄4-in. thickness. Spread spinach mixture over veal, and top with carrots and red peppers. Roll up and tie securely.
  5. In a large skillet, heat oil and brown roulades; season. Transfer to a 350° F. oven and roast 1-11⁄2 hr. Carve veal crosswise into 24 1⁄2-in. slices. Plate 2 slices veal with 2 oz. sauce.

More From FoodService Director

Managing Your Business
business ladder climbing illustration

Recruiting talent is only half the battle for Mike Folino, associate director of nutrition services at The Ohio State University Wexner Medical Center in Columbus, Ohio. Once he’s attracted good employees, providing clear opportunities for advancement can help retain them—but knowing when to bring up the topic in conversation can be tricky.

Prior to hiring

Folino likes to touch on advancement during the initial interview process, but the extent to which he does so changes case by case. “I have had interviews where we knew right away that we needed to discuss our structure and...

Ideas and Innovation
woman surprise

When I joined the staff at FoodService Director in the spring of 2015, I couldn’t believe how much there was to learn about the intricacies of the industry. My past experience, from kindergarten to my college days to on-the-job meals, would lead me to believe that noncommercial dining was a kind of automated process—an amenity that’s expected, and one you only become aware of if something goes wrong.

But as with my own household chores, there are no magical elves making sure the business of feeding students, seniors and hospital patients is done, and done well. Foodservice...

Managing Your Business
hands team

In November, students at University of Missouri in Columbia began leading protests against discrimination faced by people of color on campus—including some marches through the dining halls. Julaine Kiehn, director of the school’s campus dining services, said the 2015-16 school year was a tough one, but she was proud of MU’s students for being at the forefront of a national movement.

And not only did the protests launch important conversations with students, but also with staff. Kiehn heard the protests and thought that her student workers, at least, might not feel safe and welcome...

Ideas and Innovation

When it comes to sustainability, sometimes the smallest kitchen changes can make the biggest difference. When Chris Henning, senior assistant director of dining services for the University of Illinois at Urbana-Champaign, switched from standard latex gloves to nitrile gloves, he also set up a recycling program. Once recycled, the gloves are turned into playground equipment, bike racks and park benches.

Henning says the nitrile gloves have been a good fit for his department, both in terms of durability and cost. “Participating in the campus buying program reduces the cost, as [our]...

FSD Resources