Stuffed Veal Scallops With a Mushroom Sauce and Carrot Rosti

Ingredients

• 4 large veal scallops or 12 small veal scallops
• olive oil
• 2 shallots, finely chopped
• 3 garlic cloves, crushed
• 30 -40 g butter
• 250 g mushrooms, 1 cup finely chopped mushrooms for the stuffing (save the remaining mushrooms for the sauce.)
• 2 teaspoons fresh rosemary, finely chopped
• 1 tablespoon thyme leaves
• 4 fresh sage leaves, finely chopped
• 3 slices bacon, rashers chopped
• 1⁄2 cup herb stuffing mix (I use paxo sage and onion.)
• 100 ml hot water
• butter (extra)
• 1⁄2 teaspoon vegetable stock
• 130 g veal mince
• 1 large egg, lightly beaten
• 2 -3 tablespoons parmesan cheese
• 8 -16 slices prosciutto (8 if slices are thick, 2 per scallop, 16 if thin, 4 per scallop. If using small veal scallops I do 3)
• Sauce
• 10 -12 mushrooms, sliced thinly (the remainder of mushrooms from the 250g.)
• 1 -2 tablespoon olive oil
• 1⁄2 cup dry white wine
• 1⁄2 cup water
• 1 teaspoon instant chicken bouillon granules
• 50 ml thick double cream
• 50 ml light cream
• pepper
• 3 tablespoons bisto, chicken instant gravy granules (I use bisto brand.)
• Carrot Rosti
• 1⁄2 cup sour cream (light is fine)
• 1 1⁄2 teaspoons cumin
• 1 tablespoon dill, finely chopped
• 5 medium carrots, coarsely grated (about 600g in weight)
• 2 eggs, lightly beaten (you may only need 1, mine were of a small weight.)
• 1 egg white, lightly beaten
• 1⁄3 cup plain flour, 50g

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