CookEat Recipe
Veal Roulade Bourgeoise
Veal flank filled with pork sausage and ham, braised with onions and scooped root vegetables in tomato sauce and demi-glace.
Method
Steps
Step 1
Heat a conventional oven to 300°F. Start with one three-pound piece of raw veal flank, twice as long as it is wide, weighed before trimming. Trim off the fat and butterfly it without separating the halves. Season with one teaspoon of the salt and the half teaspoon white pepper. Keep the meat and stuffing ingredients refrigerated at 4°C or colder until needed.
Step 2
Remove the casings from three fresh raw pork sausages. Pound the sausage meat to a paste with one ounce fresh breadcrumbs, one saltspoon thyme, one teaspoon freshly chopped parsley, one ounce fully cooked lean ham cut small, one whole raw egg, one saltspoon grated nutmeg, remaining half teaspoon salt, one saltspoon cayenne and six finely chopped shallots. Spread all the paste evenly inside the veal, roll it up and tie firmly with food-safe kitchen string. Begin cooking immediately.
Step 3
Heat the two tablespoons lard in a braising pan. Brown the roll gently on the hob for about twenty minutes, turning occasionally, until it is golden.
Step 4
Scrape three medium carrots, peel two white turnips and scoop pieces from them with a Parisian potato scoop. Add the scooped roots and twelve small peeled white onions to the pan and brown for five minutes more.
Step 5
Measure one gill of finished demi-glace, then loosen this measured portion with a little hot unsalted White Broth prepared with veal bones and aromatics only. If the demi-glace was refrigerated or thawed, bring the diluted portion to a full rolling boil while stirring and check that it reaches at least 74°C. Add it to the braising pan with a separate half pint of the same finished White Broth and half pint finished tomato sauce. Tie together three parsley branches, one chervil branch, one peeled garlic clove, two whole spice cloves, one thyme sprig and one bay leaf; add the bouquet.
Step 6
Cover and braise in the oven for about forty minutes as a guide, turning and frequently basting. Continue until the veal and vegetables are tender and the thickest meat and stuffing reach at least 74°C for fifteen seconds in several places. Keep the pan at a gentle simmer and prevent the sauce from catching.
Step 7
Lift the roulade onto a large hot dish and remove all the string. Add the three tablespoons canned green peas to the pan, reduce the sauce on the hob for about ten minutes and remove the bouquet. Pour all the pan sauce and vegetables over the veal, sprinkle with a little fresh parsley and serve promptly.
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