Servings: 4
Preparation time: 15 minutes
Cooking time: 45 minutes


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.


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