Cannelloni au Gratin With Sardi Sauce

• 13 cup roux (see instructions), from 2 sticks butter and 1 1/4 cups flour
• 3 cups chicken broth
• 2 eggs
• 3 tablespoons melted butter
• 1/4 teaspoon salt
• 13 cup flour
• 23 cup milk
• 1 cup finely ground veal
• 1 cup finely ground sausage (you may have to buy sausage and remove meat from casing)
• 1 1/2 tablespoons minced onion
• 3/4 teaspoon dried oregano
• 2 cloves garlic, minced
• 1 stalk celery, minced
• 1 carrot, scraped and minced
• 1 teaspoon butter
• 1/2 cup fresh spinach, chopped
• 1/4 cup grated Parmesan plus 6 tablespoons to sprinkle over the finished dish
• 1 1/4 cups chicken broth, approximately
• 1 cup veloute sauce
• 3/4 cup shredded mild cheese, such as Monterey Jack, American or a mild Cheddar
• 3/4 cup light cream, warm
• 1 ounce dry sherry

1. Melt the butter over medium-low heat in an ovenproof saucepan.
2. When the butter is hot but not sizzling, stir in the flour, blending well.
3. Bake in oven for 15 minutes at 250 degrees.
4. Set aside.

roux, chicken broth, eggs, butter, salt, flour, milk, ground veal, ground sausage, onion, oregano, garlic, celery, carrot, butter, fresh spinach, dish, chicken broth, veloute sauce, mild cheese, light cream, sherry

Taken from cooking.nytimes.com/recipes/3438 (may not work)