INGREDIENTS

INSTRUCTIONS

Cut the meat into 8 slices of 6x3 inches each and pound them to 1/8"
thick, between 2 pieces of wax paper with a meat pounder, the flat of
a cleaver or bottom of a pot. Trim to the above size. Heat 1
tablespoon of butter with 2 tablespoons oil in a small skillet and
saut the onions for 5 to 8 minutes or until tender and golden. Remove
from heat and stir in flour. Return to heat and cook 1 or 2 minutes.
Reserve 2 tablespoons of this roux for the sauce. Sprinkle each slice
of meat with salt and pepper and spread the remaining roux evening
over the meat. Lay 2 anchovy fillets on each slice, roll them up
securely and either tie with a loop of cord at each end or fasten  with
a wooden toothpick inserted through the roll lengthwise. Heat  the
remaining 3 tablespoons of butter and 2 tablespoons of oil in a  heavy
10-12" saut pan over moderate heat. When the foam subsides, add  the
roulades, 4 at a time. Turn them with kitchen tongs to brown on  all
sides. Arrange the browned roulades in a sinlge layer in a 2 - 2  1/2
quart casserole or baking dish that has a cover. The preparation  of
the roulades may be done in advance up to this point. Preheat the  oven
to 350øF. Deglaze the pan by pouring in 1/2 cup of water and  boiling
for 1 or 2 minutes, stirring to scrape up any bits clinging  to the
pan. Add the 2 tablespoons of roux that you kept aside and  cook over
medium-high heat for 2 or 3 more minutes, stirring briskly,  until the
sauce has thickened. Pour over the roulades, cover and bake  for 45
minutes. Serve the oxrulader with mashed potatoes and gherkins  or
relish.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 957
Calories From Fat: 777
Total Fat: 86.8g
Cholesterol: 191.6mg
Sodium: 158.4mg
Potassium: 594.7mg
Carbohydrates: 6.7g
Fiber: <1g
Sugar: 1.7g
Protein: 38.4g