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 350°F. 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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