Faersrulader (stuffed veal roulades) Recipe

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Faersrulader (stuffed veal roulades)

Artist:	_	Yield:	16
Categories:	Beef, Entrees, French, Meats, Scandinavian, Swedish, Veal, Western European	Rating:	0
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Ingredients:

2	cup	Cold water
1	med	Potato, peeled, quartered
2	tbsp	Butter
1/4	cup	Onions, finely chopped
1	lbs	Veal, finely ground
3	tbsp	Bread crumbs, fine dry
1/3	cup	Cream, heavy
2	tbsp	Water
1 1/2	tsp	Salt
1/2	tsp	White pepper
1		Egg
2	tbsp	Parsley, finely chopped
1	tbsp	Cornstarch
1/2	cup	Leeks, white only, sliced
		-paper thin
8	tbsp	Butter (1 stick)
1/4	cup	Cream, heavy

Procedures:

1	In a 1 to 1 ?quart saucepan, bring the cold water to a boil.
2	Add the quartered potato and boil 10 to 15 minutes or until tender.
3	Drain and mash with a fork.
4	In a small frying pan, melt 2 tb butter.
5	When the foam subsides, add the onions and cook 7 or 8 minutes stirring frequently until they are soft and transparent but not brown.
6	Scrape the onions into a large mixing bowl and add the mashed potato, ground veal, bread crumbs, cream, water, salt, pepper, egg, parsley and cornstarch.
7	Mix well then refrigerate for at least 1 hour.
8	Brush a large wooden pastry board (or another hard, smooth surface) with water and pat or roll out the mixture into a 16"x16" square about 1/8" thick.
9	Your hands or the rolling pin should be moistened with water to prevent the meat mixture from sticking.
10	With a pastry wheel or small, sharp knife, cut the rectangle of meat into 16 squares of 4"x4" each.
11	Put a thin layer of leek slices (about 1 ?teaspoons) on each square.
12	With the aid of a knife, or better still, an icing spatula, roll up each square, jelly-roll fashion.
13	Ideally they should now be chilled but may, if necessary, be cooked immediately.
14	Heat 2 tb. butter in a heavy skillet.
15	When the foam subsides, add the roulades, 4 at a time, turning them gently with a spatula so that they brown on all sides.
16	When they are a rich brown, set them aside on a heated platter in a 200°F oven.
17	Repeat the process, adding 2 tb fresh butter for every 4 roulades.
18	Pour ?cup heavy cream into the empty pan and boil it rapidly for 3 to 5 minutes, until it thickens, meanwhile scraping up the browned bits in the pan with a rubber spatula or wooden spoon.
19	Taste for seasoning adding salt as needed and pour over roulades.
20	If you must, cover the platter with foil and keep warm in a 200°F oven for not more than 15 minutes