Roulardines de Veau

Ingredients

• 2 lb. of lean veal (fillet or cushion part)
• into 8-10 thin slices
• about an ounce of butter
• salt
• pepper
• finely chopped parsley
• bread-crumbs
• aromatic spice
• a thin slice of streaky bacon
• a piece of buttered paper

Method

1. 1

   Cut veal into thin slices, flatten, season with salt and pepper.

2. 2

   Mix parsley, bread-crumbs, butter, and spices, spread on veal, place bacon slice, roll up, and fasten with skewers.

3. 3

   Melt butter in a sauté-pan, fry rolls until colored, pour off butter, moisten with demi-glace or gravy, cover with buttered paper, and finish cooking in the oven for about 20 minutes, basting frequently.

4. 4

   Serve garnished with fried potatoes and green peas or French beans.

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 36. The excerpt below is the record exactly as published.

Roulardines de Veau. (Small Veal Rolls on Skewers.) Cut 2 lb. of lean veal (fillet or cushion part), into 8-10 thin slices ; flatten each with a cutlet bat, trim them and season with salt and pepper. Have ready a mixture of finely chopped parsley, bread-crumbs, butter and aro- matic spice, spread one side of the veal slices with this, upon this place a thin slice of streaky bacon, and roll up each as neatly as possible, then fasten on to silver or wooden skewers. Melt about an ounce of butter in a saut6-pan ; when hot put in the rolls of veal and fry them Over a fairly quick fire long enough to take colour. Pour off the butter, moisten with enough demi-glace sauce or rich gravy to cover the bottom of the pan. Place a piece of buttered paper

Cook this with the app: pantry check, scaling, and the assistant.