Appetizer Salads Dinner (Formal) Baked salmon filets topped with spinach, herbs and Rougette Chicken breast with Cambozola mushroom cream Veal fillet with Rougette apricot filling >> Dinner (Informal) Soup Dessert Party time Beer and Wine pairings Meals "The Bavarian way" < back Veal fillet with Rougette apricot filling Ingredients : 3.5 oz Rougette, Without Rind, Cubed 28 oz Veal Fillet 3.5 oz Dried Apricots Salt & Pepper Butter 7 oz Beef Stock 0.8 cup Cream 0.2 cup Port Cayenne Pepper Lemon Juice Procedure: Slice veal fillet lengthways. Fill with Rougette and apricots. Roll together and bind with string. Season. Fry in a hot pan and then transfer to a baking dish. Bake at 280F for approx 20 minutes. In the meantime, simmer cream and stock. Reduce by half.  Add port.  Season with salt, cayenne pepper and lemon juice. Slice veal in slices and serve with sauce and mashed potato. (c) 2006 Kaserei Champignon - The mark of fine cheese. All rights reserved.