Instructions: Dice cheese & ham into medium pieces. Mix with bread crumbs, garlic & parsley; add butter to keep it tightly together. Separate veal loin from bone, cleaning away fat & skin. Slice loin lengthwise in half, open & pound lightly. Preheat oven to 350 F. Lay loin out & cover with stuffing mixture.

Slowly begin to roll veal & when finished rolling, tie stuffed veal together with butchers string. Flour veal. Heat a saute pan until it is very hot. Add a little butter to pan, then place stuffed veal in hot butter & saute quickly on all sides to seal in juices. Heat in preheated oven about 15 minutes to heat through. At this temperature, the veal should be medium to medium-well done. Serve with Bercy Sauce. Bercy Sauce is a reduction of white wine & shallots that has been added to a demi-glaze; any basic brown sauce will do.

LE MONT

WINE:CHATEAU ST.JEAN CHARDONNAY

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