CookEat Recipe
Cold Veal Roulade with Chicken and Mortadella
A thin veal wrapper encloses alternating chicken and cured-meat strips held in fine veal stuffing, slowly braised and served in cold slices.
Method
Steps
Step 1
Gather the ingredients: 1 lean boneless veal cutlet weighing about 400 g, large enough to wrap the filling; 120 g additional lean veal for the stuffing; 70 g prosciutto containing fat and lean: one 50 g thick slice and another 20 g for the stuffing; 1 thick slice mortadella, 50 g; 30 g grated Parmesan; 50 g butter: 20 g for the stuffing and 30 g for browning; 1 raw boneless skinless chicken breast, about 150 g; 1 egg; Salt and black pepper, used sparingly; About 600 ml ready-to-use broth, added a little at a time; A little water for moistening the veal before pounding.
Step 2
Moisten the 400 g veal cutlet with a little water and pound between two food-safe sheets until about 1 cm thick. Keep the meat cold while preparing the filling. Mince the separate 120 g veal and 20 g prosciutto very finely, then pound or process with the Parmesan, 20 g butter, egg, a little salt and pepper to make a fine binding paste.
Step 3
Cut the chicken breast, the 50 g prosciutto slice and the mortadella into strips slightly thicker than 1 cm. Spread part of the veal paste over the inside of the cutlet. Arrange one-third of the strips on it, alternating the different meats, cover with more paste and repeat twice more. Enclose all the filling by rolling the cutlet firmly and tie at intervals with food-safe kitchen string to make a secure roulade. Cook immediately after stuffing.
Step 4
Melt the remaining 30 g butter in a snug casserole and brown the roulade on its surfaces. Season sparingly with salt and pepper. Pour off excess fat, then add a little broth. Cover and simmer gently for about 3 hours, turning carefully and adding broth a little at a time as needed, until tender and at least 74°C at the centre of the chicken-containing filling.
Step 5
Remove the cooked roulade, cut across into two shorter sections if needed to cool quickly, and place in a shallow container. Refrigerate promptly, within 2 hours, loosely covered until cold throughout, then cover fully. Allow about 3–4 hours chilling as a guide. Remove all the string only when cold and slice across to show the alternating meat strips. Serve as a small cold course for ten people, keeping at 4°C or colder and eating within 2–3 days of cooking.
Step 6
For optional clear meat jelly, allow about 13 hours extra, including chilling, and prepare it in advance. You need 500 g boneless veal shank, 150 g professionally cleaned veal foot, professionally cleaned food-grade feet from 2 or 3 chickens, 2 professionally cleaned chicken heads with their necks, 2 litres cold water and salt. Cut the feet into pieces and simmer all these ingredients gently for 7–8 hours, skimming, to reduce the liquid to about half. Strain into shallow containers and refrigerate promptly, within 2 hours, at 4°C or colder until set; remove the solid fat. If a chilled sample will not set, boil to reduce further and retest. Mix another 70 g very finely minced lean veal with 1 egg and about 30 ml water, add the cold jelly and whisk over heat until boiling, then simmer for 20 minutes. Heat 2 pinches sugar with a few drops of water in a small saucepan to dark amber, dissolve carefully with a little hot broth and add sparingly for a pale amber colour. Strain hot through a clean damp fine cloth without squeezing, divide into small moulds and refrigerate promptly until softly set. Briefly warm the outside of each mould with a hot damp cloth to unmould. Serve small pieces alongside the cold meat. Keep at 4°C or colder and eat within 2–3 days of the first preparation. Discard sour jelly or anything left out more than 2 hours; never try to rescue it by boiling. This uses natural gelatin and the source reduction alternative, not an unspecified gelatin-sheet dose.
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