Pawaru-Grahmata

№ 26II. nodaļa

Rullīši no teļu gaļas

Veal roulades in anchovy sauce

  • Serves 4–6
  • about 2 hours
  • Melnraksts · vēl nav izmēģināts

1796Rullischi (Roulettes) no tellu-gallas.

Modernizētslpp. 69–70 · PDF 83–84
4 porcijas

The book gives 10 or 12 slices of veal and 3 anchovies; the other amounts below are ours. We make 8 roulades.

Method

8 soļi
  1. Stock: the book boils the bones and trimmings of the leg into a strong broth. If you have veal bones, simmer them in 1.5 l water for 2–3 hours and strain; otherwise use a good bought veal or chicken stock.
  2. Beat the veal slices between two sheets of baking paper to an even 5 mm, without tearing holes in them.
  3. Chop the trimmings and bacon very finely, or mince them, and mix in the seasoning and egg.
  4. Spread the stuffing over each slice, leaving a 1 cm border, roll them up and tie with kitchen string.
  5. Heat the oven to 220 °C. Butter a large shallow ovenproof pan or roasting tin with 40 g butter and lay the rolls in it side by side. Bake for 20–25 minutes, turning them once, until golden brown.
  6. Take out the rolls. Set the pan on the hob over medium heat, add the 20 g butter and the flour and stir for 2 minutes, scraping up the brown bits. Whisk in enough stock to cover the rolls, about 600 ml. Add the anchovies, onion and bay leaves and bring to the boil.
  7. Cut the string off the rolls and put them in the sauce. Simmer gently, partly covered, for 30–40 minutes, until tender and the stuffing reaches 72 °C in the centre. Add salt if it needs it.
  8. Arrange the rolls in a warm dish and strain the sauce over them.

Notes

What the book says vs. what we added

the book cuts 10 or 12 wide, thin slices from a raw leg of veal and beats them, makes a strong broth from the bones and sinews, and chops the rest of the meat very finely with plenty of bacon for the stuffing. The rolls are tied with coarse thread, browned in a buttered pan with fire on the lid, then simmered without the thread in a sauce of butter, wheat flour and the broth with 3 anchovies, onion and bay leaves, and served with the sauce strained over. The seasoning and egg in the stuffing, the oven, and the times are ours.

"Let the rest of the meat swell"

the book lets the meat left on the leg briest (swell) "but no more than until it is firm" before boning it. We read this as a brief scalding that firms the meat and makes it easier to take off the bone. With boneless meat from the butcher you can skip it.

Seasoning the stuffing

the book only says to make the stuffing "as every time", meaning the usual forcemeat; we season it like 02-022.

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