| 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 | T | Fresh tarragon, chopped |
| 1 | T | Fresh parsley, chopped |
| 8 | oz | Backfin crabmeat, picked |
| well | ||
| Salt and pepper to season |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 2089
Calories From Fat: 1163
Total Fat: 129.7g
Cholesterol: 1042.9mg
Sodium: 2130.6mg
Potassium: 3762.8mg
Carbohydrates: 11.6g
Fiber: <1g
Sugar: <1g
Protein: 207.3g