F„RSRULADER (STUFFED VEAL ROULADES)

      Title: F„RSRULADER (STUFFED VEAL ROULADES)
  Categories: Swedish, Meats, Main dish
       Yield: 16 Roulades
  
       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.
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