Ingredients
4 veal escalopes
2 shallots or leek – white parts only
30ml double cream
100ml single cream
6 large mushrooms
50g butter
100ml chicken stock
100ml white wine
4 slices proscuitto
30ml oil
Sage leaves – fresh 8
Salt and pepper

Method

Trim and wipe mushrooms clean.  Dice into brunoise.  Preheat oven to 180°C.
Melt butter and some oil in the frying pan and gently sauté the shallots and the mushrooms, continuously stirring so that the mixture does not stick to the base of the pan.  Season with salt and pepper.  Allow the water from the mushrooms to evaporate and then stir in the double cream.  Allow to reduce a little and set aside to cool.
Flatten the escalopes between 2 sheets of cling wrap and gently beat them with the flat of a large knife.

Remove the cling film and season with cracked pepper. Place the mushroom filling down the centre of each escalope.
Roll up carefully, then roll with proscuitto and secure with a toothpick at the same time attaching 2 sage leaves.
Heat the oil in the frying pan and seal the veal parcels on all sides until lightly browned all over.  Place into an oven proof dish and transfer to the oven to finish the cooking, approx 15 – 20 minutes.

While the veal parcels are cooking in the oven, add the wine and the chicken stock to the remaining mushroom mixture and beat in the single cream, bring to the boil, reduce heat to gently simmer, stir until the sauce thickens.
Adjust the seasonings; place the veal parcels onto the plate and spoon the sauce over and to one side of the parcels.  Place any extra sauce in sauce boat for the table.