STUFFED VEAL ROULADES
This is not a dish for the fat conscious among us but so once in a
while we can splurge, it is well worth it.
List of Ingredients
2 cups cold water
1 medium boiling potato, peeled and quartered
2 Tbs butter
1/4 cup chopped onions
1 pound finely ground veal (or turkey)
3 Tbs freshly ground dry bread crumbs from 1 or 2 day
old French or Italian bread
1/3 cup heavy cream
2 Tbs water
salt to taste or about 1 tsp sea salt
1/2 tsp white pepper (I still don't like white pepper so I
use black pepper)
1 egg
2 Tbs finely chopped parsley
1 Tbs cornstarch
1/2 cup paper-thin slices of leeks, white parts only!
8 Tbs butter (1/4 pound!)
1/4 cup heavy cream.
Recipe
Boil the potato until tender, drain and mash with a fork, set aside.
In a small skillet, melt 2 tablespoons butter over medium heat and
cook the onions till soft and transparent, stirring constantly. Do
not brown the onions. Transfer the onions to a large mixing bowl and
add the mashed potato, ground veal, bread crumbs, the 1/3 cup heavy
cream, water, salt, pepper, egg, parsley and cornstarch. Mix well and
put into the refrigerator for at least one hour.
Brush a large wooden pastry board or your clean kitchen counter with
water and roll the meat mixture to a square of about 16 by 16 inches
and 1/8 inch thick (this is a smidgen over 3 millimeter). If using a
rolling pin it should be moistened with water to prevent the meat
mixture from sticking. You can also use your hands but keep them wet
as well.
With a pastry wheel or sharp knife (watch that kitchen counter!), cut
the rectangle of meat mixture into 16 squares of 4 by 4 inches. Put a
thin layer of the leek slices, about 1 teaspoons, on each square.
Roll each square up jelly-roll fashion. Chill again in the
refrigerator.
Heat 2 tablespoons butter in a heavy 12 inch skillet over medium to
medium high heat and add the roulades 4 at a time. Turn them gently
with a spatula to brown them on all sides. When they are a nice rich
brown, set them aside on a platter in a 200 degree F oven. Repeat
with the rest of the roulades, adding 2 tablespoons of butter for
every batch of 4. When all the roulades have been fried, pour the
cup heavy cream into the empty skillet and boil rapidly for about 4 to
5 minutes, until it thickens. As the sauce boils scrape the pan with
a wooden spoon to release the tasty brown bits of meat.
Taste for seasoning, add salt and or pepper if needed. Place the
roulades on a nice serving dish and pour the sauce over them. Serve
immediately. If this is not possible keep the dish warm, covered with
foil, in the 200 degree F oven but don t wait longer then 15 minutes
because the sauce can shift and the roulades get soggy. It is best to
plan your frying the roulades till last and when your guests are ready
to dine.
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