• Prep Time:
  • Cooking Time:
  • Serves: 16 Roulades

F„rsrulader (Stuffed Veal Roulades)

  • Recipe Submitted by on

Category: Meat, Swedish, Main Dish

 Ingredients List

  • 2 c Cold water
  • 1 md Potato; peeled, quartered
  • 2 tb Butter
  • 1/4 c Onions; finely chopped
  • 1 lb Veal; finely ground
  • 3 tb Bread crumbs; fine dry
  • 1/3 c Cream; heavy
  • 2 tb Water
  • 1 1/2 ts Salt
  • 1/2 ts White pepper
  • 1 Egg
  • 2 tb Parsley; finely chopped
  • 1 tb Cornstarch
  • 1/2 c Leeks; white only, sliced
  • -paper thin
  • 8 tb Butter (1 stick)
  • 1/4 c Cream; heavy


In a 1 to 1 1/2 quart saucepan, bring the cold water to a boil. Add the
quartered potato and boil 10 to 15 minutes or until tender. Drain and mash
with a fork. In a small frying pan, melt 2 tb butter. When the foam
subsides, add the onions and cook 7 or 8 minutes stirring frequently until
they are soft and transparent but not brown. Scrape the onions into a large
mixing bowl and add the mashed potato, ground veal, bread crumbs, cream,
water, salt, pepper, egg, parsley and cornstarch. Mix well then refrigerate
for at least 1 hour. Brush a large wooden pastry board (or another hard,
smooth surface) with water and pat or roll out the mixture into a 16"x16"
square about 1/8" thick. Your hands or the rolling pin should be moistened
with water to prevent the meat mixture from sticking. With a pastry wheel
or small, sharp knife, cut the rectangle of meat into 16 squares of 4"x4"
each. Put a thin layer of leek slices (about 1 1/2 teaspoons) on each
square. With the aid of a knife, or better still, an icing spatula, roll up
each square, jelly-roll fashion. Ideally they should now be chilled but
may, if necessary, be cooked immediately. Heat 2 tb. butter in a heavy
skillet. When the foam subsides, add the roulades, 4 at a time, turning
them gently with a spatula so that they brown on all sides. When they are a
rich brown, set them aside on a heated platter in a 200øF oven. Repeat the
process, adding 2 tb fresh butter for every 4 roulades. Pour 1/4 cup heavy
cream into the empty pan and boil it rapidly for 3 to 5 minutes, until it
thickens, meanwhile scraping up the browned bits in the pan with a rubber
spatula or wooden spoon. Taste for seasoning adding salt as needed and pour
over roulades. If you must, cover the platter with foil and keep warm in a
200øF oven for not more than 15 minutes.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?