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Stuffed Veal Roulades
(Farsrulader)
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| What You Need: |
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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
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| How To Cook: |
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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To Make: 16 roulades (to serve 4 to 6)
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