| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
Main dish, Meats, Sweden |
16 |
Roulades |
INGREDIENTS
| 2 |
c |
Cold water |
| 1 |
|
Potato, peeled quartered |
| 2 |
T |
Butter |
| 1/4 |
c |
Onions, finely chopped |
| 1 |
lb |
Veal, finely ground |
| 3 |
T |
Bread crumbs, fine dry |
| 1/3 |
c |
Cream, heavy |
| 2 |
T |
Water |
| 1 1/2 |
t |
Salt |
| 1/2 |
t |
White pepper |
| 1 |
|
Egg |
| 2 |
T |
Parsley, finely chopped |
| 1 |
T |
Cornstarch |
| 1/2 |
c |
Leeks, white only sliced |
|
|
paper thin |
| 8 |
T |
Butter, 1 stick |
| 1/4 |
c |
Cream, heavy |
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 200øF 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
200øF oven for not more than 15 minutes. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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