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Veal Roulade with Crabmeat, Mushroom and Spinach Stuffing and Perigourdine Sauce (Emeril Lagasse) Recipe

Veal Roulade with Crabmeat, Mushroom and Spinach Stuffing and Perigourdine Sauce (Emeril Lagasse) Recipe

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Veal Roulade with Crabmeat, Mushroom and Spinach Stuffing and Perigourdine Sauce (Emeril Lagasse)

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Ingredients:

Serving

1 lb fresh spinach, washed and stems removed
2 tbsp butter
8 oz chanterelle or morel mushrooms, thinly sliced
2 tbsp minced shallots
1/4 cup white wine or vermouth
1 lb lump crabmeat , carefully picked over and cartilage removed
1/4 cup minced parsley
salt
white pepper
1 3 -- 4 lb boned veal loin, trimmed, butterflied and pounded to 1/2-inch thickness
1 tbsp butter
1 fresh truffle , approximately 1 1/2 inches in diameter, washed, peeled, very thinly sliced
6 oz duck or goose foie gras, cut into small cubes
salt and white pepper
1/2 cup madeira or porto wine
2 cups demi-glace

Directions:

For the Veal Roulade with Crabmeat, Mushroom and Spinach Stuffing: Preheat oven to 375 degrees F. Bring a small pot of water to the boil over high heat and blanch the spinach leaves until wilted, yet still bright green, about 15 seconds. Refresh in ice water and drain.
In a large skillet over medium high heat, melt the butter. Add the mushrooms and shallots to the pan and saute until the vegetables are soft, about 3 minutes. Add the wine to the pan and cook until mostly evaporated, then add the crabmeat, parsley, and salt and pepper to taste. Remove from the heat.
Grease a large roasting pan. Lay the veal loin flat on a work surface and season with salt and white pepper. Squeeze the excess water from the spinach and lay it across the loin, leaving a 1/2-inch border. Spread the crabmeat and mushroom mixture down the center of the loin, then roll up jelly-roll fashion into a log and tie loosely at 1-inch intervals with kitchen twine. Sprinkle the outside of the roulade with salt and white pepper and place, seam side down, in the roasting pan. Roast until the meat is brown and the meat (not the filling) reaches an internal temperature of 150 degrees F, about 45 minutes to1 hour.
Transfer the roulade to a cutting board, loosely cover and allow to rest for 15 minutes before cutting. Cut the roulade into 3/4-inch slices, and top with the Perigourdine Sauce.
For the Perigourdine sauce: To make the sauce, in a medium saute pan heat the butter over medium heat. Add the truffle slices to the pan and gently cook for 1 minute. Add the foie gras and cook about 45 seconds. Season with salt and white pepper, and add the Madeira to the pan, and stir well to deglaze, and cook for 1 minute to slightly reduce. Add the demi-glace, stirring well to incorporate, and continue cooking over a low flame to just heat through. Serve immediately with the Veal Roulade. Yield: about 2 cups

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	132532.93 Kcal (554889 kJ)
Calories from fat	52094.55 Kcal
		% Daily Value*
Total Fat	5788.28g	8905%
Cholesterol	11870.06mg	3957%
Sodium	106.13mg	4%
Potassium	48938.51mg	1041%
Total Carbs	15193.66g	5065%
Sugars	1834.23g	7337%
Dietary Fiber	653.05g	2612%
Protein	6408.51g	12817%
Vitamin C	1083.4mg	1806%
Vitamin A	118.7mg	3957%
Iron	949.4mg	5274%
Calcium	146171.2mg	14617%

Amount Per 100 g
Calories	4194.98 Kcal (17564 kJ)
Calories from fat	1648.92 Kcal
		% Daily Value*
Total Fat	183.21g	8905%
Cholesterol	375.72mg	3957%
Sodium	3.36mg	4%
Potassium	1549.02mg	1041%
Total Carbs	480.92g	5065%
Sugars	58.06g	7337%
Dietary Fiber	20.67g	2612%
Protein	202.84g	12817%
Vitamin C	34.3mg	1806%
Vitamin A	3.8mg	3957%
Iron	30mg	5274%
Calcium	4626.7mg	14617%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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