In the olden days, veal used to be a popular dish with the upper classes, and recently, this light, tender meat has become much more common. Veal is more expensive than beef and I have made this veal roulade even more exclusive by using sherry and both dried and fresh chanterelles.
Cut off the white section at the bottom of the leeks, approx. 4 inches (10 cm), and fry/cook them in the veal stock and sherry in a pan over a low heat for approx. 1 hour.
Roll out the ground veal on a piece of greaseproof paper. Place an equally large piece of greaseproof paper on top and roll out the veal until it is approx. 1 cm thick. Top with a layer of leeks, dried and crushed chanterelles, salt and pepper. Use the greaseproof paper to roll everything up. Divide the roulade into four sections.
Fry the chanterelles in butter in a frying pan over a medium heat for around 8-10 minutes.
Fry and glaze the root vegetables, walnuts and chanterelles in a frying pan over a medium heat with the butter, sugar, sherry vinegar, salt and pepper. Turn the vegetables as you fry them. They will become tender after around 10 minutes.