John Myers
Ingredients for 4 servings:
- 4 roulades
- 8 slices of bacon
- 8 gherkins
- 2 shallots
- 2 tbsp mustard
- pepper
- Salt
- a little oil for frying, or clarified butter
- ¼ bunch soup greens, cleaned and chopped
- 2 cup(s) red wine, dry
- 2 cups gravy
- ¼ liter of water
- some cornstarch or locust bean gum, mixed with a little water
- some Worcestershire sauce
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 20 minutes
delicate as never before!
Soak the earthenware pot in water for 10 minutes. Peel the shallots and cut into quarters or eighths. Pat the roulades dry, season with salt and pepper, spread mustard on one side, and top with two slices of bacon, gherkins, and shallots. Roll up with the sides tucked in and secure with toothpicks. Brown all over in heated oil. Briefly braise the soup vegetables. Now place the roulades in the soaked earthenware pot, scatter the braised vegetables around them, and pour in some of the red wine, stock, and water. Close the pot and place in a cold oven at 180°C (top/bottom heat). Simmer for 2 hours. Remove the roulades from the earthenware pot and set aside, removing the toothpicks. Strain the resulting meat juices into a saucepan, season the sauce again, add the Worcestershire sauce, and thicken. Heat the roulades in the sauce.
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