You can make this dish with either of the sauces or both for a nice visual and taste bud treat. We used free-range veal here, as the cook in charge (in this case our talented photographer Kelly Cline) is convinced it has more flavor while remaining succulent. You can also substitute chicken breast in this recipe.
Serves 4
Ingredients
For the roulade:
1-lb. veal cutlet (ask the butcher to cut it about 5/8″ thick from a whole top round)
Two pinches sea salt, finely ground
3 Leek Leaves, opened with the green tops cut off, softened in warm salt water
1 cup Wild Rice with Leeks and Portabello Mushrooms (recipe below)
2 tablespoons melted butter
½ cup fresh chervil, finely chopped
For the sauces:
Savory Chocolate Gravy (recipe below)
Creamy Leek Sauce (recipe below)
