www.guamdiner.com
   
     
  Stuffed Veal Roulades

2 cups cold water
1 medium boiling potato, peeled and quartered
2 Tbs butter
1/4 cup chopped onions
1 lb finely ground veal (or turkey)
3 Tbs freshly ground dry bread crumbs from 1 or 2 day old French or Italian bread
1/3 cup heavy cream
2 Tbs water
salt to taste or about 1 tsp sea salt
1/2 tsp white pepper (black pepper is fine also)
1 egg
2 Tbs finely chopped parsley
1 Tbs cornstarch
1/2 cup paper-thin slices of leeks, white parts only!
8 Tbs butter (1/4 pound)
1/4 cup heavy cream

Boil the potato until tender, drain and mash with a fork, set aside. In a small skillet, melt 2 tablespoons butter over medium heat and cook the onions till soft and transparent, stirring constantly. Do not brown the onions. Transfer the onions to a large mixing bowl and add the mashed potato, ground veal, bread crumbs, the 1/3 cup heavy cream, water, salt, pepper, egg, parsley and cornstarch. Mix well and put into the refrigerator for at least one hour.

Brush a large wooden pastry board or your clean kitchen counter with water and roll the meat mixture to a square of about 16 by 16 inches and 1/8 inch thick (this is a smidgen over 3 millimeter). If using a rolling pin it should be moistened with water to prevent the meat mixture from sticking. You can also use your hands but keep them wet as well.

With a pastry wheel or sharp knife, cut the rectangle of meat mixture into 16 squares of 4 by 4 inches. Put a thin layer of the leek slices, about 1 teaspoons, on each square. Roll each square up jelly-roll fashion. Chill again in the refrigerator.

Heat 2 tablespoons butter in a heavy 12 inch skillet over medium to medium high heat and add the roulades 4 at a time. Turn them gently with a spatula to brown them on all sides. When they are a nice rich brown, set them aside on a platter in a 200 degree F oven. Repeat with the rest of the roulades, adding 2 tablespoons of butter for every batch of 4. When all the roulades have been fried, pour the cup heavy cream into the empty skillet and boil rapidly for about 4 to 5 minutes, until it thickens. As the sauce boils scrape the pan with a wooden spoon to release the tasty brown bits of meat.

Taste for seasoning, add salt and or pepper if needed. Place the roulades on a nice serving dish and pour the sauce over them. Serve immediately. If this is not possible keep the dish warm, covered with foil, in the 200 degree F oven but don t wait longer then 15 minutes because the sauce can shift and the roulades get soggy. It is best to leave frying the roulades till last when you are ready to dine.

This is not a dish for the fat conscious among us but once in a while we can splurge, it is well worth it.

This should be served with the tiniest of new potatoes, smothered in butter with a sprinkling of fresh parsley and a few fine veggies like asparagus and haricot vert with a hollandaise sauce or honey glazed baby carrots for color. Just think elegant, and you can come up with other veggie combinations.

Yield: 4 to 6 Servings