STUFFED VEAL ROLLS
These subtly flavoured Roulades de Veau (roo-lahd d’voh) are delicious for a dinner party, served with sauteed potatoes and a tossed mixed salad. A well-chilled white wine, such as Chablis, would be an excellent accompaniment.
6 large veal escalopes, pounded thin
2 tablespoons prepared French mustard
6 oz. asparagus, parboiled and coarsely chopped
1 garlic clove, crushed
½ teaspoon finely grated lemon rind
5 oz. cooked long-grain rice
1 oz. fresh white breadcrumbs
½ teaspoon salt
1 teaspoon black pepper
2 oz. butter
6 fl. oz. brandy
1 tablespoon beurre manie
4 fl. oz. single cream
2 teaspoon paprika
1 tablespoon chopped fresh parsley
Lay the veal escalopes on a wooden board and, with a sharp knife, divide each escalope into 2 equal-sized rectangles. Set aside.
In a medium-sized mixing bowl, mix the mustard, asparagus, garlic, lemon rind, rice, breadcrumbs, salt and pepper together with a kitchen fork. Place a tea-spoon of the mixture on one end of each piece of veal and roll up the meat Swiss roll style. Tie the roll neatly with fine trussing string or thread. Set aside.
In a large, heavy frying-pan, melt the butter over moderate heat. When the foam subsides, add the roulades to the pan and cook them, turning once, for 5 minutes or until the veal is evenly browned.
Reduce the heat to very low, cover the pan and cook for a further 30 minutes, turning the meat occasionally.
Meanwhile, in a small saucepan, heat the brandy over low heat until it is hot but not boiling. Remove the pan from the heat. Pour the brandy over the meat and ignite it, shaking the pan gently until the flames die away. With a slotted spoon, transfer the roulades to a warmed serving dish and keep warm.
Increase the heat to moderate and bring the liquid in the pan to the boil. Reduce the heat to low and stir in the beurre manie, a little at a time, stirring constantly with a wooden spoon until the sauce has thickened.
Add the cream, stirring constantly, and continue cooking for 2 minutes. Remove the pan from the heat and pour the sauce over the roulades. Sprinkle over the paprika and chopped parsley and serve immediately.
A roux (roo) is an equal mixture of butter and flour cooked together, then used to thicken liquids, such as sauces.
The longer the cooking time of the mixture, the browner it becomes which, in turn, dictates whether it is a white, blond or brown roux.
To make a white roux, melt 1 ounce of butter in a small saucepan over moderate heat. Remove the pan from the heat and, with a wooden spoon, gradually stir in 1 ounce – cup of flour to make a smooth paste. For a blond or brown roux, return the pan to the heat and cook gently for 1 minute, or until the paste becomes light golden or light brown in colour. This quantity of roux will thicken approximately 15 fluid ounces of liquid.
When the required stage has been reached, the liquid is very gradually stirred into the roux, away from the heat. The pan is then returned to the heat, the liquid brought to the boil and the sauce cooked for 5 to 6 minutes or until it thickens.
White roux frequently forms the basis for rich, thick soups.