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.
Prepare a fairly thick Béchamel sauce with the milk, flour, butter and a pinch of nutmeg.
Mince the meat together with the cheese and the vegetables, brown in the butter and add half of the Béchamel sauce.
