Pre-heat the oven to 220?C/425F/gas mark 7 Have ready the shallot confit and potato r?sti and set aside. Trim the meat of any fat and cut it lengthways into 2 strips, each approximately 15cm (6 inch) long. Tie each of these into long fillet shapes, tightening the string to neaten into a roll. saute the c?pes or mushrooms in 2tbsp of the oil for about 5 minutes or until just softened. Stir in the shallot confit, the tomato concasse and the chives. Season and set aside in a warm place. Blanch the spinach in a little boiling water with half the butter, then drain well and keep warm. Season the veal rolls and place on a roasting tin. Brush with the remaining oil. Roast for 10-12 minutes or until lightly springy to the touch and just pink in the centre. To make the sauce of veal jus, bring the veal stock to the boil together with the port. Boil until reduced by one third then check the seasoning. Whisk in the remaining butter. Arrange the spinach in a mound in the centre of each warmed plate, then place a potato r?sti on top of each. Untie the veal rolls and slice into about 5-6 medallions. Place these on top of each r?sti then arrange a garnish of sauteed c?pes and tomato concasse around the edge. Spoon a little of the sauce over the veal then trickle the remainder over the garnish. Serve hot. Per serving: 136 Calories (kcal); 15g Total Fat; (98% calories from fat); trace Protein; trace Carbohydrate; 14mg Cholesterol; 296mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.