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Veal Roulades With Green Sauce

cheese/eggs, meats, vegetables

4 slices veal cut from leg; * see note
Salt; to taste
1/4 cup butter
1/2 pound fresh mushrooms; finely chopped
1 green onion and green tops; finely chopped
Minced fresh parsley; to taste
Freshly ground pepper; to taste
3 eggs; lightly beaten
2 tablespoons distilled white vinegar
1 black peppercorn
1 bay leaf
1 carrot; chopped
1 stalk celery; chopped
2 cups water; or as needed
Shredded lettuce
to line serving platter
Green Sauce; see recipe

In a skillet over medium heat, melt butter Add mushrooms, onion, and parsley; saute until mushrooms are tender (about 5 minutes). Season with salt and pepper, then stir in eggs. Cook, stirring, until eggs are just set (about 2 minutes). Remove from heat and let cool. Divide mushroom mixture evenly among veal slices; spread over slices. Roll each slice into a tight cylinder and tie securely in 2 or 3 places with kitchen string. Set rolls aside. In a broad-bottomed saucepan, combine vinegar, peppercorn, bay leaf, carrot, celery, salt, and the 2 cups water. Bring to a boil, then add veal rolls. If rolls are not completely immersed, add water to cover. Reduce heat and simmer until veal rolls are tender (about 30 minutes). Transfer rolls and marinade to a glass or ceramic vessel, let cool, cover, and refrigerate overnight. NOTES : Lightly pound veal slices to flatten to about 1/8 inch thick. Sprinkle slices on both sides with salt; set aside. When ready to serve, remove rolls from marinade. Cut off and discard strings. Line a serving platter with lettuce. Cut rolls into 1/2-inch-thick slices and arrange on lettuce. Prepare sauce. Garnish meat with a few spoonfuls of sauce; serve the remaining sauce in a bowl. Yield: 8 servings. 5422 0 0 0 679 0 0 0 5554 4437 0 0 0 0 0 0 0

Contributor: © 1995 Cole Group, Inc.

Yield: 8 servings

Preparation Time: 0:00

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