VEAL ROULADE STUFFED WITH DUXELLES
See also Article: Time to Put the Hammer Down
• 4 veal cutlets
• Olive oil, as needed
• Salt and pepper to taste
• Duxelles, as needed, (see recipe below)
• 2 oz. sherry or other fortified wine
• 4 oz. beef or mushroom stock
• 2 tablespoons cold butter
• Chopped parsley to taste
Place plastic wrap over each cutlet and pound them so they are as thin as possible without tearing them. Lightly brush the cutlets with olive oil and sprinkle with salt and pepper. Place some of the duxelles filling down the center of each cutlet taking care not to overstuff them. Roll the cutlets tightly and secure them with cooking twine near the ends and the center. In a 12-14 inch skillet sear the cutlets on each side in very hot olive oil. As soon as they are uniformly browned, remove them from the pan and cover with foil to keep warm. Deglaze the pan with the sherry and boil the alcohol down. Add the stock, salt and pepper, and reduce by at least half. Add the butter, parsley and the veal back to the pan. Roll the roulades in the sauce until the butter melts and serve.
DUXELLES
• 8 oz. mushrooms, finely chopped
• 1 shallot, finely chopped
• Butter as needed
• Parsley, chopped to taste
• Salt and pepper to taste
Sauté the mushrooms and shallot in butter until the mushrooms are browned. Season with the parsley, salt and pepper.
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