| 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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