1 1/2 lb. (16, 1 1/2 oz. slices) veal tenderloin
Salt & pepper
2 thin slices prosciutto ham, finely chopped
8 oz. brie cheese, peeled & softened
1/4 c. flour
1 c. unsalted butter
4 oz. morels or other mushrooms
3 shallots, finely chopped
1 c. cream
1 c. chopped parsley
Fresh lemon juice

Pound veal. Season lightly with salt and pepper. Combine prosciutto and brie. Spread mixture on veal slices. Roll up. Dust veal with flour. melt butter over medium-high heat in large skillet. Saute veal rolls until brown on all sides and cooked through. Remove to a warm covered plate.

In same pan saute mushrooms and shallots in remaining butter. Add cream. Bring to boil. Reduce sauce to desired consistency. Add parsley. Season to taste with lemon juice and salt. Spoon sauce over veal. 6-8 servings.