INGREDIENTS

INSTRUCTIONS

In a 1 to 1 1/2 quart saucepan, bring the cold 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 tb butter. When the foam
subsides, add the onions and cook 7 or 8 minutes stirring frequently until
they are soft and transparent but not brown. 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
for at least 1 hour. Brush a large wooden pastry board (or another hard,
smooth surface) with water and pat or roll out the mixture into a 16"x16"
square about 1/8" thick. Your hands or the rolling pin should be moistened
with water to prevent the meat mixture from sticking. With a pastry wheel
or small, sharp knife, cut the rectangle of meat into 16 squares of 4"x4"
each. Put a thin layer of leek slices (about 1 1/2 teaspoons) on each
square. 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
may, if necessary, be cooked immediately. Heat 2 tb. butter in a heavy
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. When they are a
rich brown, set them aside on a heated platter in a 200°F oven. Repeat the
process, adding 2 tb fresh butter for every 4 roulades. Pour 1/4 cup 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 wooden spoon. Taste for seasoning adding salt as needed and pour
over roulades. If you must, cover the platter with foil and keep warm in a
200°F oven for not more than 15 minutes.

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