Veal roulades with chicken farce filling on a vegetable variation

Ingredients for 2 servings:

• 4 veal roulade(s), approx. 60 g each
• 4 tsp chicken stuffing *
• 1 shallot(s), finely diced
• 1 bunch of flat-leaf parsley
• 50 g peas, extra fine (frozen)
• 50 g sugar snap peas
• 80 g beans, thick (frozen)
• 50 g beans (princess beans)
• 1 tomato(s) (Roma)
• 80 ml mead (honey wine)
• 200 ml veal stock
• butter
• Clarified butter
• salt and pepper

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

These roulades were supposed to be cut from the back piece. Unfortunately, that wasn’t available, so I had them cut very thinly from the topside and separated these long pieces of meat in the middle to get really small roulades. First, sauté the diced shallots in a little butter and let them cool. Pluck the leaves from the parsley stalks and finely chop them. Mix both thoroughly with the poultry stuffing. Place the roulade slices between a cut-open plastic bag and carefully flatten or roll them out with a flattener or rolling pin. Season the meat slices with salt and pepper and spread each with about 1 teaspoon of stuffing. Roll up the roulades as tightly as possible, with the edges slightly folded in, and secure with a toothpick or roulade pin. Sear the roulades well on all sides in clarified butter, deglaze with mead, reduce slightly, and top up with veal stock. Simmer gently in a covered pot over low heat for about 30 minutes. Remove the roulades and keep warm. Pour the gravy through a fine sieve, reduce slightly, season with salt and pepper, and stir in 1 tablespoon of ice-cold butter. If the sauce isn’t thick enough, thicken with a little cornstarch. Meanwhile, bring the peas and snow peas to a boil briefly, drain through a sieve, rinse, and allow to drain. Cut the pods diagonally into diamond shapes. Cook the broad beans for 1 minute, drain, rinse, and allow to drain, and press the seeds out of the pods. Cook the green beans for 6 minutes, drain, rinse, drain, and halve. Peel and deseed the tomato and dice the flesh. Melt 1 tablespoon of butter in a saucepan or frying pan, toss the vegetable mixture in it, and heat gently, seasoning with salt and pepper and, if desired, nutmeg. Place the vegetable mixture in the center of the plate, place the roulades on top, and cover with the sauce. Serve with a potato and chive puree. * For the poultry stuffing, see my recipe “Poultry Stuffing, a Porridge with Many Culinary Possibilities.” For these roulades, I used chicken breast instead of turkey breast. This amount is certainly enough for many roulades, but it can also be set aside for other uses, as it will keep in the refrigerator for about 5 days.