Veal Roulade Recipe

• 2 tbsp. butter, softened
• 1 c. minced onion
• 1 c. minced parsley
• 1 clove garlic, crushed
• 1 bay leaf, crumbled
• 1 teaspoon dry thyme leaves
• 1 teaspoon dry savory leaves
• 1 teaspoon salt
• 1/4 teaspoon pepper
• :
• 4 to 5 pound boned breast of veal
• 3 tbsp. butter, melted
• 1 (10 3/4 ounce.) can condensed chicken broth, undiluted
• 3/4 c. dry white wine

1. 1.
2. Day before serving, make filling: in large bowl, combine 2 Tbsp.
3. butter, onion, parsley, garlic, bay leaf, thyme, savory, salt and pepper; mix well.
4. Set aside.
5. 2.
6. Preheat oven to 375 degrees.
7. Wipe veal with damp paper towels.
8. Trim off excess fat.
9. Spread veal flat on board, skin side down.
10. Spread filling over veal in even layer, 1 inch from edge.
11. 3.
12. Starting at shortest side, roll up jelly roll fashion; tie securely with string crosswise at 1 1/2 inch intervals, then tie with string lengthwise around roll.
13. 4.
14. Place roulade, seam side down, in 6 qt Dutch oven.
15. Brush with 3 Tbsp.
16. melted butter.
17. Insert meat thermometer in thickest part of meat.
18. Roast, uncovered, for 30 min.
19. 5.
20. Remove from oven.
21. Pour chicken broth and wine over veal.
22. Roast, uncovered and basting every 30 min, 1 1/2 to 2 hrs, or possibly till thermometer registers 170 degrees.
23. 6.
24. Remove roulade to platter; let cold.
25. Chill, covered, several hrs or possibly overnight.
26. Chill cooking liquid separately.
27. 7.
28. Next day: Remove string from roulade.
29. Cut into thin slices.
30. Skim fat from cooking liquid; heat to boiling.
31. Pass warm sauce with cool veal.
32. Makes 6 to 8 servings.

butter, onion, parsley, clove garlic, bay leaf, thyme, leaves, salt, pepper, veal, butter, condensed chicken broth, white wine

Taken from cookeatshare.com/recipes/veal-roulade-24318 (may not work)