Directions In skillet, combine pork, onion, garlic, celery, sage, pepper and cloves; cook over medium heat, breaking up meat with back of spoon, for about 5 minutes or until pork is no longer pink.
Drain off excess fat if necessary.
Stir in bread crumbs and stock.
Remove from heat; let stand for 5 minutes.
Divide stuffing among cutlets, spreading evenly and leaving 1/2-inch (1 cm) border at narrow end of each cutlet.
Beginning at wide end, roll up jelly-roll style; secure with toothpicks or string.
Lightly dredge rolls with flour.
Mushroom Sauce: In skillet, heat oil over medium-high heat; cook garlic, stirring, for 1 minute, then discard.
Add veal rolls; cook for about 7 minutes or until browned on all sides.
Transfer to 8 inch (2 L) square baking dish; remove toothpicks.
Set aside.
Add mushrooms to skillet; cook over medium-high heat for 3 to 4 minutes or just until softened.
Stir in stock, wine, pepper and sage; bring to boil.
Cook over medium-high heat for about 4 minutes or until reduced slightly.
Blend flour with butter to make smooth paste; stir into mushroom mixture until smooth.
Cook, stirring, for 1 to 2 minutes or until thickened.
Pour sauce over veal rolls.
Cover and bake in 350°F (180°C) oven for 35 to 45 minutes or until tender and heated through.
(Recipe can be prepared to this point, cooled, covered and refrigerated for up to 24 hours.
To wheat, bake in 350°F/180°C oven for 30 minutes or until heated through,) With slotted spoon, transfer rolls to serving plate.
Stir cream (if using) into sauce and spoon over rolls.
