Recipe - Veal Filled Cannelloni

1 tablespoon Olive oil
4 Rashers smoked bacon; minced
1 500 gram pac Veal mince;
(1lb)
1 Clove garlic; crushed
125 g Button mushrooms; finely
minced (4oz)
50 g Walnuts; chopped (2oz)
2 tablespoon Freshly chopped parsley
Grated rind of 1 lemon
Salt and freshly ground
black pepper
2 tablespoon Plain flour
150 ml Chicken stock; (One fourth pint)
16 Cannelloni tubes

FOR THE SAUCE
25 g Butter; (1oz)
25 g Plain flour; (1oz)
300 ml Milk; (One half pint)
50 g Freshly grated parmesan
cheese; (2oz)

1. Preheat the oven to 200øC/400øF/Gas Mark 6.

2. Heat the oil in a large saucepan, fry the bacon until golden brown and
crispy. Stir in the mince and garlic and fry for 5 minutes.

3. Add the mushrooms and fry for 1 minute then stir in the walnuts, parsley
lemon rind and season to taste.

4. Stir in the flour and gently cook for 1 minute, gradually add the stock,
and stir until blended. Remove from heat and allow to cool.

5. Fill each cannelloni tube with the veal mixture and place in a greased
shallow ovenproof dish.

6. To make the sauce, melt the butter in a saucepan, stir in the flour and
cook for 2 minutes. Remove from the heat and gradually stir in the milk
until well blended. Bring gently to the boil, stirring continually until
the sauce thickens. Stir in half of the parmesan cheese, season to taste.

7. Pour the sauce over the canneloni and sprinkle over the remaining
parmesan cheese. Bake in the oven for 30 minutes.

Converted by MC_Buster.

NOTES : This traditonal Italian dish is well suited to Veal as a ''lower
fat'' alternative to beef.

Converted by MM_Buster v2.0l.