Stuffed Veal Roulade with Crabmeat |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Ingredients:
6 (3-ounce) veal (pounded thin) |
6 ounces ground veal |
6 ounces ground pork |
2 ounces heavy cream |
1 egg |
1 tablespoon fresh tarragon, chopped |
1 tablespoon fresh parsley, chopped |
8 ounces backfin crabmeat, picked well |
salt and pepper to season |
Directions:
1. Chill all ingredients well. Combine ground veal and ground pork in a food processor and process until smooth (approximately 1 minute using a pulse). Add cream, egg, tarragon and parsley into veal and pork mixture, process until smooth and well combined. Transfer into a mixing bowl. Add picked crabmeat. Keep refrigerated until ready to use. To assemble: Layout veal scaloppine. Place approximately 2 ounces of crab filling down on the center of veal from end to end. Carefully fold ends over and roll. Secure with butcher twine or a 6-inch skewer. Season with salt and pepper. Sear veal roulades until golden brown. Transfer onto a baking pan and finish in a 375 degree oven for approximately 15 to 18 minutes until cooked through.
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