Fursrulader (Stuffed Veal Roulades)

• 2 cups water cold
• 1 medium potatoes peeled, quartered
• 2 tablespoons butter
• 1/4 cup onions finely chopped
• 1 pound veal finely ground
• 3 tablespoons bread crumbs fine dry
• 13 cup heavy whipping cream
• 2 tablespoons water
• 1 1/2 teaspoons salt
• 1/2 teaspoon white pepper
• 1 eggs
• 2 tablespoons parsley leaves finely chopped
• 1 tablespoon cornstarch
• 1/2 cup leeks white only, sliced paper thin, well washed
• 8 tablespoons butter one stick
• 1/4 cup heavy whipping cream

1. In a 1 to 1 1/2 quart saucepan, bring the cold water to a boil.
2. Add the quartered potato and boil 10 to 15 minutes or until tender.
3. Drain and mash with a fork.
4. In a small frying pan, melt 2 tablespoons butter.
5. When the foam subsides, add the onions and cook 7 or 8 minutes stirring frequently until they are soft and transparent but not brown.
6. Scrape the onions into a large mixing bowl and add the mashed potato, ground veal, bread crumbs, cream, water, salt, pepper, egg, parsley and cornstarch.
7. Mix well then refrigerate for at least 1 hour.
8. Brush a large wooden pastry board (or another hard, smooth surface) with water and pat or roll out the mixture into a 16 inch x 16 inch square about 18 inch thick.
9. Your hands or the rolling pin should be moistened with water to prevent the meat mixture from sticking.
10. With a pastry wheel or small, sharp knife, cut the rectangle of meat into 16 squares of 4 x4 inches each.
11. Put a thin layer of leek slices (about 1 1/2 teaspoons) on each square.
12. With the aid of a knife, or better still, an icing spatula, roll up each square, jelly-roll fashion.
13. Ideally they should now be chilled but may, if necessary, be cooked immediately.
14. Heat 2 tablespoons butter in a heavy skillet.
15. When the foam subsides, add the roulades, four at a time, turning them gently with a spatula so that they brown on all sides.
16. When they are a rich brown, set them aside on a heated platter in a 200 degree F oven.
17. Repeat the process, adding 2 tablespoons fresh butter for every 4 roulades.
18. Pour 1/4 cup heavy cream into the empty pan and boil it rapidly for 3 to 5 minutes, until it thickens, meanwhile scraping up the browned bits in the pan with a rubber spatula or wooden spoon.
19. Taste for seasoning adding salt as needed and pour over roulades.
20. If you must, cover the platter with foil and keep warm in a 200 degree F oven for not more than 15 minutes.

water cold, potatoes, butter, onions, veal, bread crumbs, heavy whipping cream, water, salt, white pepper, eggs, parsley, cornstarch, leeks white only, butter, heavy whipping cream

Taken from recipeland.com/recipe/v/fursrulader-stuffed-veal-roulad-3607 (may not work)