Mash up the blue cheese, using a fork. Melt the butter in a saucepan and make a roux by mixing in the flour and gradually adding the milk. Stir in the cream and the blue cheese. Season with a little salt and some pepper. Thinly slice the veal. Butter a gratin dish, fill with 1/3 of the sauce, then lay the slices of veal and coat with the remaining sauce. Sprinkle with the grated Swiss cheese. Bake in a hot oven (410 F) for approximately 15 minutes.
@
1 1/2 lb leftover cooked veal
7 oz blue cheese (Roquefort)
2/3 cup crÅme fraöche
1 3/4 oz grated Swiss cheese (Emmenthal)
1/3 cup butter
2 tbsp flour
2/3 cup milk
salt, pepper
@
10
mn
@
15
mn
@
To avoid lumps in the sauce, blend it with a wire whisk.
