Shrimp and Veal Rolls

Veal escalopes stuffed with shrimps, herbs, garlic and egg yolks and served with a creamy wine and cheese sauce, Shrimp and Veal Rolls are perfect for a dinnerparty. Serve with a green salad and Parsley Potatoes.

3 large hard-boiled egg yolks, mixed to a paste with

2 tablespoons single cream

1 large garlic clove, crushed U tablespoons finely chopped fresh parsley

1 teaspoon dried rosemary

1 teaspoon salt

1 teaspoon black pepper

1 tablespoon finely chopped fresh chives

1 lb. small shrimps, shelled and deveined

4 veal escalopes, pounded until very thin

2 oz. seasoned flour, made with

2 oz. flour, 1 teaspoon salt, 2 teaspoon black pepper, 1 teaspoon paprika and J

1 teaspoon dried rosemary

1½ oz. butter

10 fl. oz. dry white wine

4 fl. oz. single cream

4 tablespoons finely grated

Emmenthal cheese 2 teaspoons cornflour dissolved in 1 tablespoon wine

In a medium-sized mixing bowl, combine the egg yolk mixture with the garlic, parsley, rosemary, salt, pepper and chives.

Beat the mixture until it is smooth. Add the shrimps and stir to coat them thoroughly with the egg yolk mixtuie.

Lay the veal escalopes out flat on a working surface. Place one-quarter of the shrimp mixture over each escalope and, using the back of the spoon, spread it to within –inch of the edges. Roll up the escalopes, Swiss roll style and secure the rolls with trussing thread.

Place the seasoned flour on a plate and roll the veal rolls in it, coating them thoroughly and shaking off any excess.

In a large flameproof casserole, melt the butter over moderate heat. When the foam subsides, add the veal rolls and fry, turning them over frequently, for 6 to 8-minutes or until they are lightly and evenly browned. Pour over the wine and bring it to the boil. Reduce the heat to low, cover the casserole and simmer, turning the rolls over occasionally, for 25 to 30 minutes or until the meat is tender when pierced with the point of a sharp knife.

Remove the casserole from the heat. Using a slotted spoon, remove the veal rolls from the casserole and transfer them to a warmed serving dish. Remove and discard the trussing string. Keep the rolls hot while you finish off the sauce.

Pour the cooking juices through a fine strainer into a medium-sized saucepan. Stir in the cream, cheese and the dissolved cornflour mixture.

Set the pan over moderately low heat and cook, stirring constantly, for 5 minutes or until the sauce is thick and the cheese has melted.

Remove the pan from the heat, pour the sauce over the veal rolls and serve immediately.

Shrimp and Veal Rolls, served with chilled white wine and a mixed green salad, makes an excellent meal. r

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Serve these mouth-watering Shrove Tuesday Buns at any time of the year.

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