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Ingredientes
- 2 c. Cool water
- 1 med Potato, peeled, quartered
- 2 Tbsp. Butter
- 1/4 c. Onions, finely minced
- 1 lb Veal, finely grnd
- 3 Tbsp. Bread crumbs, fine dry
- 1/3 c. Cream, heavy
- 2 Tbsp. Water
- 1 1/2 tsp Salt
- 1/2 tsp White pepper
- 1 x Egg
- 2 Tbsp. Parsley, finely minced
- 1 Tbsp. Cornstarch
- 1/2 c. Leeks, white only, sliced paper thin
- 8 Tbsp. Butter (1 stick)
- 1/4 c. Cream, heavy
Direcciones
- In a 1 to 1 1/2 qt saucepan, bring the cool water to a boil. Add in the quartered potato and boil 10 to 15 min or possibly till tender. Drain and mash with a fork. In a small frying pan, heat 2 tb butter. When the foam subsides, add in the onions and cook 7 or possibly 8 min stirring frequently till they are soft and transparent but not brown. Scrape the onions into a large mixing bowl and add in the mashed potato, grnd veal, bread crumbs, cream, water, salt, pepper, egg, parsley and cornstarch. Mix well then chill for at least 1 hour. Brush a large wooden pastry board (or possibly another hard, smooth surface) with water and pat or possibly roll out the mix into a 16"x16" square about 1/8" thick. Your hands or possibly the rolling pin should be moistened with water to prevent the meat mix from sticking. With a pastry wheel or possibly small, sharp knife, cut the rectangle of meat into 16 squares of 4"x4" each. Put a thin layer of leek slices (about 1 1/2 tsp.) on each square. With the aid of a knife, or possibly better still, an icing spatula, roll up each square, jelly-roll fashion. Ideally they should now be chilled but may, if necessary, be cooked immediately. Heat 2 tb. butter in a heavy skillet. When the foam subsides, add in the roulades, 4 at a time, turning them gently with a spatula so which they brown on all sides. When they are a rich brown, set them aside on a heated platter in a 200 F oven. Repeat the process, adding 2 tb fresh butter for every 4 roulades. Pour 1/4 c. heavy cream into the empty pan and boil it rapidly for 3 to 5 min, till it thickens, meanwhile scraping up the browned bits in the pan with a rubber spatula or possibly wooden spoon. Taste for seasoning adding salt as needed and pour over roulades. If you must, cover the platter with foil and keep hot in a 200 F oven for not more than 15 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 122g | |
| Recipe makes 12 servings | |
| Calories 187 | |
| Calories from Fat 131 | 70% |
| Total Fat 14.8g | 19% |
| Saturated Fat 8.62g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 80mg | 27% |
| Sodium 413mg | 17% |
| Potassium 202mg | 6% |
| Total Carbs 4.95g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.45g | 0% |
| Protein 8.58g | 14% |
