Stuffed Veal Roulade with Crabmeat
Chill all ingredients well. Combine ground veal and ground pork in a food processor and process until smooth (approximately 1 minute using a pulse). Add cream, egg, tarragon and parsley into veal and pork mixture, process until smooth and well combined. Transfer into a mixing bowl. Add picked crabmeat. Keep refrigerated until ready to use. To assemble: Layout veal scaloppine. Place approximately 2 ounces of crab filling down on the center of veal from end to end. Carefully fold ends over and roll. Secure with butcher twine or a 6-inch skewer. Season with salt and pepper. Sear veal roulades until golden brown. Transfer onto a baking pan and finish in a 375 degree oven for approximately 15 to 18 minutes until cooked through.
Recipe courtesy of The Greenbrier
Recipe courtesy of Emeril Lagasse
Recipe courtesy of Mario Batali