Veal Roulade With Crabmeat, Mushroom And Spinach Stuffing

Recipe Ingredients

		Veal Roulade and Stuffing
1 lb	454g / 16oz	Fresh spinach - washed, stemmed
2 tablespoons	30ml	Butter
8 oz	227g	Chanterelle or morel mushrooms - thinly sliced
2 tablespoons	30ml	Minced shallots
1/4 cup	59ml	White wine or Vermouth
1 lb	454g / 16oz	Lump crabmeat - carefully picked ove
		And cartilage removed
1/4 cup	23g / 0.8oz	Minced parsley
		Salt - to taste
		Freshly-ground white pepper - to taste
1		Boned veal loin - (3 to 4 lbs) - trimmed, butterflied
		And pounded to 1/2" thickness
		Perigourdine Sauce
1 tablespoon	15ml	Butter
1		Fresh truffle - (abt 1 1/2" dia) - washed, peeled,
		Very thinly sliced
6 oz	170g	Duck or goose foie gras - cut small cubes
		Salt - to taste
		Freshly-ground white pepper - to taste
1/2 cup	118ml	Madeira or porto wine
2 cups	474ml	Demi-glace

Recipe Instructions

For the Veal Roulade with Crabmeat, Mushroom and Spinach Stuffing: Preheat oven to 375 degrees. 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, about 45 minutes to 1 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. (Makes about 2 cups)

This recipe yields 8 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-SP13) - from the TV FOOD - NETWORK

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