50 gr Butter
1 Carrot
1 Celery
90 gr Flour
250 gr Milk
200 gr Minced chicken
300 gr Minced veal
4 gr Nutmeg
1 Onion
8 Ready-to-cook cannelloni
Boil the cannelloni until they are cooked "al dente", drain and stop the cooking under a jet of cold water; spread out on a damp dish cloth.