Veal rolls in mushroom sauce

This is a delicious recipe with a Flemish/French background. Known in Belgium as the headless bird, in France as Paupiettes. In the Netherlands we have a comparable product: the slavink (or cattle finch). This recipe is a bit more luxurious with just a few other ingredients but not complicated to make. The cheese that we roll into the rolls is the well-known Port Salut. Port Salut is traditionally a monks cheese. The name Port Salut has been registered since 1874 and thus has a long history. The Notre-Dame du Port-du-Salut Abbey in the Pays de la Loire department made the cheese until the monks had to flee because of the French Revolution. Today, the factory is located on the German border and has lost its crust cheese, so it has…