Veal Roulade with Crabmeat, Mushroom and Spinach Stuffing and Perigourdine Sauce

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I plan on making this with my homemade veal demi glace. I've frozen 1/2 gallon in small containers and I've been dying to find a worthy recipe of my demi glace. It was a 2 day process and it is simply amazing. The foie gras probably adds another rich and creamy note, plus liver has its own flavor. I might try using an expensive goose liver pate. I don't know where I'll be able to find foie gras. Well, I'll come back after this feast for the real review. I too am in a gourmet group and boy would they ever get a big treat with this. I have made so many Emeril recipes. This man rocks. I can ALWAYS count on him.

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I made this for a Gourmet group of 16 people - our first gathering. OMG! trying to order veal loin was almost impossible. I live is So. Cal and called 5 great meat places. The ones that carry veal all tried to talk me into veal top round because the loin is bone-in ($20/#and I would have been wasting $40 to 60 having it deboned so I bought veal top round which was also $20/# but it was boneless. No fresh chanterelles so I used some dried chanterelles & oyster plus fresh shiitakes to = 1 pound. Next time I would buy half the amount of crab meat because there was too much and had leftover filling. Also, the roasting time it too long ours was in for an hour and was medium to medium well - 35 to 45 minutes max. The presentation and flavor is great. I didn't even try to make the sauce since TRUFFLEs and DUCK FOIE GRAS are no where to be found and extremely expensive online. Instead I made a Madeira Truffle (oil Sauce that I made up from several recipes. Overall a real WOW from the group.

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It is difficult to find veal tenderloin so I used pork and it works very well. I have made this several times now and will make it again tomorrow for a dinner party of 12. Everyone always loves it. I am not a fan of foie gras so I usually make a mustard sauce instead. Either way you can't go wrong with Emeril's recipes.

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And easy, too. The hardest part was the demi-glace, which I know I didn't make right but the sauce still came out quite tasty. I ended up with a larger loin b/c it's all the butcher had, so I increased the rest of the ingredients. I recommend a very good cut of meat for this. Quite tasty, the flavours blended nicely. I served it with steamed asparagus and some funky black rice from China with a touch of truffle oil. MMMM! Can't wait for the leftovers!

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The party was in static! Thanks!