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Wmf Brater - Roasting pan - Braadpan Manual

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Guarantee Voucher
We use only perfect materials for this cookware and the most up to date production
methods. For this reason we guarantee fully material, manufacture and function.
In the case of complaint please return the product with the guarantee voucher to your
retailer.
Recipe suggestions
Stuffed escalope of veal
Serves 4
4 veal escalopes (approx. 150 g each)
2 tbsp medium strength mustard
3 onions
3 tbsp chopped fresh herbs
2 tbsp capers
1 medium sized courgette
2 carrots
3 stems of celery
300g red onions, cubed
Place the veal escalopes between two layers of cling foil and beat flat. Spread each
escalope with mustard on one side and also season with salt and pepper. Halve the
onions, cut into strips and soften in butter. Allow to cool. Mix the capers in with the
herbs. Cut the courgette and carrots into julienne strips, slice the celery thinly.
Cover the escalopes evenly with the onions and mixed herbs. Place the chopped
vegetables on this and roll up the escalopes tightly with the filling from the narrow
end. Secure with roulade skewers.
Heat up 4 tbsp oil in the roasting pan and brown the escalopes on all sides at a high
temperature. Remove from the pan. Fry the red onions in the hot oil and deglaze with
¼ l white wine. Add the bay leaf, rosemary and thyme and ½ l veal stock.
Place the escalopes in the pan, cover and simmer for approx. 1 hour at medium heat.
Remove the cooked escalopes from the roasting pan and keep warm.
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