Ask your butcher to cut the quasi to obtain a long slice to roll.
Rinse and hull the baby spinach, immerse them in salted boiling water for 2 minutes, cool them and drain them well.
Cover the slice of quasi veal with the spinach and slices of Comté. Roll the meat into a roast and tie it. Season with salt and pepper.
Heat the butter and oil in a casserole dish and put the roast in it to brown on all sides. Lower the heat, add the peeled and halved shallots and garlic. After 3 minutes, add the white wine and 10 cl of water. Bake for 40 minutes covered.
Pour in the nutmeg flavored cream 10 minutes before the end of cooking and finish over high heat to reduce the sauce.
Decant, place on a long serving platter, cut a few slices, coat with sauce.
Serve with fresh pasta.
