Name: Stuffed Veal Roulade with Crabmeat
Ingredients: 6 Veal; (pounded thin); ; (three-ounce); 6 oz Ground veal; 6 oz Ground pork; 2 oz Heavy cream; 1 Egg; 1 tb Fresh tarragon; chopped; 1 tb Fresh parsley; chopped; 8 oz Backfin crabmeat; picked well; Salt and pepper to season

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CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy, Eggs		Dujour03	1	servings

INGREDIENTS

6		Veal; (pounded thin)
		; (three-ounce)
6	oz	Ground veal
6	oz	Ground pork
2	oz	Heavy cream
1		Egg
1	tb	Fresh tarragon; chopped
1	tb	Fresh parsley; chopped
8	oz	Backfin crabmeat; picked well
		Salt and pepper to season

INSTRUCTIONS

FOR CRABMEAT FILLING
Chill all ingredients well.
Combine ground veal and ground pork in a food processor and process until
smooth (approximately 1 minute using at pulse). Add cream, egg, tarragon
and parsley into veal and pork mixture, process until smooth and well
combined. Transfer into a mixing bowl. Add picked crabmeat.
Keep refrigerated until ready to use.
To assemble:
Layout veal scaloppine. Place approximately 2 ounces of crab filling down
on the center of veal from end to end. Carefully fold ends over and roll.
Secure with butcher twine or a 6-inch skewer. Season with salt and pepper.
Sear veal roulades until golden brown. Transfer onto a baking pan and
finish in a 375 degree oven for approximately 15 to 18 minutes until cooked
through. Yield: 6 servings
Converted by MC_Buster.
Recipe by: CHEF DU JOURSHOW#DJ9453 - ROBERT WONG
Converted by MM_Buster v2.0l.

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