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Rolled Veal Roast Recipe
|Assorted wild mushrooms||1⁄2 Pound (Shiitake, Oyster, Or Chanterelles)|
|Unsalted butter||4 Tablespoon (1/2 Stick)|
|Veal breast||2 Pound, boned (1 Small Sized)|
|Freshly squeezed lemon juice||2 Tablespoon (Or To Taste)|
|Chopped fresh parsley||2 Tablespoon|
|Country pate||1⁄2 Pound, cut lengthwise into 1/2-inch strips|
|Dijon mustard||1⁄2 Cup (8 tbs)|
|Red wine/Calvados / cognac||1 Cup (16 tbs)|
|Chicken stock/Veal stock||1 Cup (16 tbs)|
|Small new potatoes||2 Pound (8 To 12 Potatoes)|
|White boiling onions||2 Pound (8 To 12 Small Sized)|
Calories 528 Calories from Fat 276
% Daily Value*
Total Fat 31 g47.1%
Saturated Fat 13.1 g65.4%
Trans Fat 0 g
Cholesterol 128.1 mg
Sodium 514.6 mg21.4%
Total Carbohydrates 26 g8.7%
Dietary Fiber 4.9 g19.5%
Sugars 5.9 g
Protein 30 g60.8%
Vitamin A 80.8% Vitamin C 38.2%
Calcium 9.4% Iron 23%
*Based on a 2000 Calorie diet
Trim, clean, and chop the mushrooms finely.
In a small saute pan over high heat, melt 2 tablespoons of the butter.
Add the mushrooms and saute until slightly softened, about 2 minutes.
On a large work surface, lay the veal flat.
Sprinkle with the lemon juice, parsley, and mushrooms.
Arrange the strips of pate down the center.
Fold the sides of the meat over to cover the stuffing completely.
Tie securely with kitchen string in 4 or 5 places.
Brush with the mustard to taste.
In a roasting pan set over moderately high heat, melt the remaining 2 tablespoons of the butter.
Add the roast and saute on all sides, turning frequently, until browned, about 5 minutes.
Carefully pour in the wine, Calvados, or cognac and the chicken or veal stock.
Increase the heat to high and boil vigorously until the liquid is slightly reduced, about 5 minutes.
Add the potatoes and the onions, stirring to coat.
Place the pan in the preheated oven.
Immediately decrease the temperature to 350° F.
Cook, uncovered, until the roast is done but rare, about 30 minutes; do not overcook.
Let stand at room temperature for 5 to 10 minutes before slicing.
Serve on a platter surrounded by the potatoes and the onions.