Veal Roulade with Crabmeat, Mushroom and Spinach Stuffing and Perigourdine Sauce
- For the Veal Roulade with Crabmeat, Mushroom and Spinach Stuffing:
- 1 pound fresh spinach, washed and stems removed
- 2 tablespoons butter
- 8 ounces chanterelle or morel mushrooms, thinly sliced
- 2 tablespoons minced shallots
- 1/4 cup white wine or Vermouth
- 1 pound lump crabmeat, carefully picked over and cartilage removed
- 1/4 cup minced parsley
- White pepper
- 1 3 -- 4 pound boned veal loin, trimmed, butterflied and pounded to 1/2-inch thickness
- For the Perigourdine Sauce:
- 1 tablespoon butter
- 1 fresh truffle, approximately 1 1/2 inches in diameter, washed, peeled, very thinly sliced
- 6 ounces duck or goose foie gras, cut into small cubes
- Salt and white pepper
- 1/2 cup madeira or porto wine
- 2 cups demi-glace
For the Veal Roulade with Crabmeat, Mushroom and Spinach Stuffing: Preheat oven to 375 degrees F. Bring a small pot of water to the boil over high heat and blanch the spinach leaves until wilted, yet still bright green, about 15 seconds. Refresh in ice water and drain.
In a large skillet over medium high heat, melt the butter. Add the mushrooms and shallots to the pan and saute until the vegetables are soft, about 3 minutes. Add the wine to the pan and cook until mostly evaporated, then add the crabmeat, parsley, and salt and pepper to taste. Remove from the heat.
Grease a large roasting pan. Lay the veal loin flat on a work surface and season with salt and white pepper. Squeeze the excess water from the spinach and lay it across the loin, leaving a 1/2-inch border. Spread the crabmeat and mushroom mixture down the center of the loin, then roll up jelly-roll fashion into a log and tie loosely at 1-inch intervals with kitchen twine. Sprinkle the outside of the roulade with salt and white pepper and place, seam side down, in the roasting pan. Roast until the meat is brown and the meat (not the filling) reaches an internal temperature of 150 degrees F, about 45 minutes to1 hour.
Transfer the roulade to a cutting board, loosely cover and allow to rest for 15 minutes before cutting. Cut the roulade into 3/4-inch slices, and top with the Perigourdine Sauce.
For the Perigourdine sauce: To make the sauce, in a medium saute pan heat the butter over medium heat. Add the truffle slices to the pan and gently cook for 1 minute. Add the foie gras and cook about 45 seconds. Season with salt and white pepper, and add the Madeira to the pan, and stir well to deglaze, and cook for 1 minute to slightly reduce. Add the demi-glace, stirring well to incorporate, and continue cooking over a low flame to just heat through. Serve immediately with the Veal Roulade. Yield: about 2 cups
Recipe courtesy Emeril Lagasse, 2000