Stuffed Veal Parcels

• 4 (100-g/4-oz) veal escalopes
• butter
• lemon juice<

Wash the spinach or kale and put it, still wet, into a saucepan over gentle heat and cook, covered, very briefly until soft but still bright green. Squeeze dry, and chop roughly. Fry the mushrooms in the butter, then mix with the spinach, cheese, and cream, and season well with salt and pepper. Allow to cool.

Put the veal escalopes between two sheets of plastic wrap and, with a rolling