Gruyère and Basil-Stuffed Veal Breast

1. In saucepan, sauté mushrooms, pepper and shallots in butter while stirring.  Season to taste with salt, pepper and rosemary.  Cook for 1 minute while stirring. Remove from heat and let stand for 5 minutes.
2. In bowl, mix sautéed vegetable with Worcestershire sauce, fresh basil and Canadian Gruyère cheese.
3. Cut veal breast in its thickness, in a spiral-like fashion as to 'unroll' the meat. Spread with mushroom and cheese mixture.  Roll up and tie with thin string to secure.  In large saucepan, or casserole, brown stuffed veal in butter over high heat on each side.  When veal is nicely browned, stir in wine and beef broth and bring to boil.  Reduce heat to medium-low and cover.  Cook for 1 hour 30 minutes to 2 hours or until meat is tender.  Add water as needed.
4. Remove veal from saucepan and slice.  Arrange slices in a serving platter.  Serve with cooking juices and small new potatoes.

Yield: 8 to 10 servings