Servings: 4 Preparation time: 15 minutes Cooking time: 45 minutes ingredients: 4 veal cutlets grain 8 asparagus 2 carrots 1/2 pepper 150 g Brie 250 ml 35% cream 250 ml white wine 1 tablespoon butter 1 tablespoon flour 1 tablespoon chopped fresh parsley Salt and pepper. preparation: Cut vegetables into julienne. Cut the Brie into thin slices. Remove the vegetables and cheese over cutlets. Roll up and secure with a toothpick. In a saucepan, make a roux with the butter and flour. Add cream, white wine and spices, stirring constantly until boiling. Place cutlets in a baking dish and coat with sauce. Bake at 400 degrees Celsius for 45 minutes. Serve hot with basmati rice. N.B.: Allergy Alert! Be sure to consult a health professional if in doubt. Source: La ferme Bruno Guillet