Refined Veal Roulades with Tomato Rice

For the veal roulades, carefully pound the veal cutlets until evenly thin and season with salt and pepper.

For the filling, spread slices of raw ham on the meat. Cut the Saint Albray into 10 slices and cover the veal escalopes with them as well. Slightly fold in the long side of the cutlets, roll up and pin with toothpicks. Dust the veal rolls with a little flour.

For the tomato rice, peel 2 shallots and chop very finely. Sauté in butter until translucent. Add the rice and stir until translucent. Season lightly with salt, deglaze with the white wine and add the beef stock, stirring constantly. The rice should always be just covered with liquid. Cook for about 20 minutes.Blanch the tomatoes, skin them, remove the stalk. Strain the latter through a sieve, collecting the tomato juice and dice the pulp. Peel and chop the last shallot, sauté in oil until translucent. Add the tomatoes and thyme, sauté briefly, season. Cut the Saint Albray into small cubes, add to the rice and stir until melted.

Finally stir in the tomatoes and tomato juice. Brown the beef roulades in butter. Reduce the heat and fry the beef roulades for another 4-5 minutes, turning occasionally. Arrange the tomato rice in the spoonfuls. Remove the wooden skewers from the involtini and cut each meat in half crosswise. Place half on top of the rice and add the refined k

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