Veal Roulade a la “Crown Princess Stefanie”
Flavors of Austria. A sample of the menu “A Taste of Imperial Vienna” at the Kronprinz Rudolph Restaurant in Vienna.
Ingredients
| 8 | small veal schnitzels from the joint (about 80 g each) |
| — | cream |
| — | white wine |
| — | butter |
| — | lard |
| 200 g | lean finely ground veal (for stuffing) |
| — | pistachios |
| — | pine nuts |
| — | black chanterelles |
| — | spinach leaves |
| 8 stalks | green asparagus |
| 500 g | fresh mushrooms |
| 2 | small onions |
| 2 | garlic cloves |
| 200 g | rice |
| — | chopped fresh herbs |
| — | salt |
| — | white pepper |
Instructions
Stuffing: 1. Make the filling by combining the ground veal with salt, white pepper, cream, pine nuts, pistachios and black chanterelles. 2. Tenderize the veal schnitzels under a cloth, salt them, cover with blanched spinach leaves and spread thinly with the filling. 3. Roll up and tie with string.
Cooking: 1. Sear the roulades on all sides in butter and lard, then roast slowly in the oven until done. 2. Keep the roulades warm while you make a light jus in the pan with white wine and a little cream.
Garnish: 1. Lightly fry the sliced onions in butter and lard, add the washed and quartered mushrooms and roast briefly. 2. Add some white wine, season with salt, white pepper and garlic, cook briefly and finish with cream. 3. Cook the rice in a steamer and mix the steamed rice with the chopped herbs.
Presentation: Cut each roulade once diagonally and surround with the jus. Serve with the green asparagus, creamed mushrooms and herb rice on the side.