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Fursrulader (Stuffed Veal Roulades)

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Recipe

 

Yield

16 roulades

Prep

20 min

Cook

20 min

Ready

40 min
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
2 cups water
cold
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1 medium potatoes
peeled, quartered
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2 tablespoons butter
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¼ cup onions
finely chopped
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1 pound veal
finely ground
3 tablespoons bread crumbs
fine dry
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cup heavy whipping cream
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2 tablespoons water
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1 ½ teaspoons salt
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½ teaspoon white pepper
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1 eggs
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2 tablespoons parsley leaves
finely chopped
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1 tablespoon cornstarch
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½ cup leeks
white only, sliced paper thin, well washed
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8 tablespoons butter
one stick
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¼ cup heavy whipping cream
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Ingredients

Amount Measure Ingredient Features
473 ml water
cold
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1 medium potatoes
peeled, quartered
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3E+1 ml butter
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59 ml onions
finely chopped
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453.6 g veal
finely ground
45 ml bread crumbs
fine dry
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79 ml heavy whipping cream
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3E+1 ml water
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7.5 ml salt
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2.5 ml white pepper
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1 eggs
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3E+1 ml parsley leaves
finely chopped
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15 ml cornstarch
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118 ml leeks
white only, sliced paper thin, well washed
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1.2E+2 ml butter
one stick
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59 ml heavy whipping cream
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Directions

In a 1 to 1½ quart saucepan, bring the cold water to a boil. Add the quartered potato and boil 10 to 15 minutes or until tender. Drain and mash with a fork.

In a small frying pan, melt 2 tablespoons butter. When the foam subsides, add the onions and cook 7 or 8 minutes stirring frequently until they are soft and transparent but not brown.

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.

Mix well then refrigerate for at least 1 hour.

Brush a large wooden pastry board (or another hard, smooth surface) with water and pat or roll out the mixture into a 16 inch x 16 inch square about ⅛ inch thick.

Your hands or the rolling pin should be moistened with water to prevent the meat mixture from sticking.

With a pastry wheel or small, sharp knife, cut the rectangle of meat into 16 squares of 4 x4 inches each.

Put a thin layer of leek slices (about 1½ teaspoons) on each square.

With the aid of a knife, or 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 tablespoons butter in a heavy skillet. When the foam subsides, add the roulades, four at a time, turning them gently with a spatula so that they brown on all sides.

When they are a rich brown, set them aside on a heated platter in a 200 degree F oven.

Repeat the process, adding 2 tablespoons fresh butter for every 4 roulades.

Pour ¼ 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.

Taste for seasoning adding salt as needed and pour over roulades.

If you must, cover the platter with foil and keep warm in a 200 degree F oven for not more than 15 minutes.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 341g (12.0 oz)
Amount per Serving
Calories 59479% from fat
 % Daily Value *
Total Fat 52g 80%
Saturated Fat 30g 152%
Trans Fat 0g
Cholesterol 212mg 71%
Sodium 1241mg 52%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 3%
Sugars g
Protein 47g
Vitamin A 34% Vitamin C 7%
Calcium 7% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
 

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