Veal roulade with pepper sauce

Heat 75 grams of butter and fry the veal roulade around golden brown.

Raise the heat source, add the rest of the butter and sprinkle the meat with salt and pepper. Let the roulade roast gently with the lid slanted on the pan. Turn the roulade occasionally and baste it. The roasting time is 50-55 minutes. Let the roulade rest for 10 minutes under aluminum foil before cutting.

Meanwhile, make the sauce. Let the peppercorns drain. Melt the butter, add the flour and let it fry briefly while you keep stirring well. The mixture must not brown! Pour the broth into portions.

Bring the sauce to the boil and boil for a few minutes, while continuing to stir well. Stir in the cream but do not allow the sauce to boil.

Mix in the green peppercorns and the mustard. Serve the veal roulade with the pepper sauce with potato croquettes and spinach or fennel.