Rolled Veal Roast Recipe
Ingredients
| Shiitake mushrooms | 1/2 pound | |
| Unsalted butter | 4 Tablespoon | |
| Veal | 1 Small, pounded | |
| Lemon juice | 2 Tablespoon, squeezed | |
| Parsley | 2 Tablespoon, chopped | |
| 1/2 pound country pate,cut lengthwise into 1/2-inch strips 1/4 to 1/2 cup Dijon mustard | ||
| 1 cup red wine, Calvados, or cognac | ||
| 1 cup chicken or veal stock | ||
| Potatoes | 12 Small, pounded | |
| White onions | 12 Small | |
Directions
Preheat the oven to 450° F.
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.
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.
Chef
