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  Added: Aug 22, 2006  •  Visited (387)  •  Print version Print this recipe (25)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Stuffed Veal Roulades
(Farsrulader)
What You Need:
  • 2 cups cold water
  • 1 medium boiling potato, peeled and quartered
  • 2 tablespoons butter
  • ¼ cup finely chopped onions
  • 1 pound finely ground veal
  • 3 tablespoons fine dry bread crumbs
  • 1/3 cup heavy cream
  • 2 tablespoons water
  • 1½ teaspoons salt
  • ½ teaspoon white pepper
  • 1 egg
  • 2 tablespoons finely chopped parsley
  • 1 tablespoon cornstarch
  • ½ cup paper- thin slices of leeks, white part only
  • 8 tablespoons (1 quarter-pound stick) butter
  • ¼ cup heavy cream

  • How To Cook:
    1. In a 1- to 1½-quart saucepan, bring the water to a boil. Add the quartered potato and boil 10 to 15 minutes, or until tender. Drain and mash with a fork. In a small frying pan, melt 2 tablespoons of butter.

    2. When the foam subsides, add the chopped onions and cook 7 or 8 minutes, stirring frequently, until they are soft and transparent but not brown.

    3. Scrape the onions into a large mixing bowl, and add the mashed potato, ground veal, bread crumbs, cream, water, salt, pepper, egg, parsley and cornstarch. Mix well, then refrigerate at least 1 hour.

    4. Brush a large wooden pastry board (or another hard, smooth surface) with water and pat or roll out the mixture to a 16-by-16-inch square about 1/8 inch thick.

    5. Your hands or the rolling pin should be moistened with water to prevent the ground-meat mixture from sticking. With a pastry wheel or small, sharp knife, cut the rectangle of meat into 16 squares of 4 by 4 inches each.

    6. Put a thin layer of leek slices (about 1½ teaspoons) on each square. Now with the aid of a knife or, better still, an icing spatula, roll up each square, jelly-roll fashion. Ideally, they should now be chilled, but they may, if necessary, be cooked immediately.

    7. Heat 2 tablespoons of butter in a heavy 10- to 12-inch skillet. When the foam subsides, add the roulades, 4 at a time, turning them gently with a spatula so that they brown on all sides.

    8. When they are a rich brown, set them aside on a heated platter in a 200°F oven. Repeat the process, adding 2 tablespoons of fresh butter for every 4 roulades.

    9. Pour the ¼ cup of heavy cream into the empty pan and boil it rapidly for 3 to 5 minutes, until it thickens, meanwhile scraping up the browned bits in the pan with a rubber spatula or a wooden spoon.

    10. Taste for seasoning, add salt if needed, and pour over the waiting roulades. If you must, cover the platter with aluminum foil and keep warm in a 200°F oven for not more than 15 minutes.

    To Make: 16 roulades (to serve 4 to 6)
    This recipe is also available in:
    Cuisine » Europe » Sweden
    Main Ingredient » Meat & Poultry » Veal
    Main Ingredient » Vegetables » Potatoes
    Main Ingredient » Vegetables » Leek
    Dish » Main Courses

     





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