Veal Rolls with Chicken Farce Filling on Vegetable Variation

by Editorial Staff

Summary

Prep Time 1 hr
Total Time 1 hr
Course Main Course
Cuisine European
Servings (Default: 2)

Ingredients

  • 4 veal roulade (s), approx. 60 g each
  • 4 teaspoon poultry farce *
  • 1 shallot (s), finely diced
  • 1 bunch parsley, smooth
  • 50 g peas, extra fine (frozen)
  • 50 g suar snap peas
  • 80 g broad beans (frozen)
  • 50 g beans, (princess beans)
  • 1 tomato (s), (Roma)
  • 80 ml mead, (honey wine)
  • 200 ml veal stock
  • butter
  • Clarified butter
  • salt and pepper
Veal Rolls with Chicken Farce Filling on Vegetable Variation
Veal Rolls with Chicken Farce Filling on Vegetable Variation

Instructions

  1. These roulades should actually be cut from the back piece. Unfortunately, that was not available, so I had them cut very thinly from the top shell and separated these long pieces of meat in the middle to get really small roulades.
  2. First sweat the shallot cubes in a little butter and let them cool. Pluck the leaves from the parsley stalks and finely chop them. Mix both thoroughly with the poultry farce.
  3. Place the roulade slices between a cut plastic bag and carefully pound or roll them wide with a platter or rolling pin. Salt and pepper the meat slices and coat each with approx. 1 teaspoon of farce. Wind up as tightly as possible with the edges slightly folded in and secure with a toothpick or a roulade needle.
  4. Roulades in clarified butter advise well on all sides, deglaze with mead, reduce a little and fill up with veal stock. Simmer gently in a closed saucepan over low heat for about 30 minutes.
  5. Take out the roulades and keep them warm. Pour the roast stock through a hair sieve, reduce a little, season with salt and pepper and stir in 1 tablespoon of ice-cold butter. If the sauce is not yet creamy enough, thicken with a little cornstarch.
  6. In the meantime, briefly bring the peas and sugar snap peas to the boil, drain through a sieve, quench and drain. Cut the pods diagonally into diamonds. Boil broad beans for 1 minute, drain, quench, drain and press the kernels out of the pods. Boil green beans for 6 minutes, drain, rinse, drain and cut in half. Peel and core the tomato and dice the pulp.
  7. Melt 1 tablespoon butter in a pot or pan, toss the vegetable mixture in it and heat it up, seasoning with salt and pepper, possibly also nutmeg.
  8. Put the vegetable mixture in the middle of the plate, place the roulades on top and cover with the sauce. With a potato and chives puree.
  9. * For the poultry farce, see my recipe “Poultry farce, a porridge with many culinary options”. For these roulades I used chicken breast instead of turkey breast. The amount is certainly enough for a multiple of roulades, but it can also be set aside for other uses, because it will keep in the refrigerator for about 5 days.

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