Roulades Piquantes

Preparation info
    • Difficulty


Appears in
Cooking for Crowds

By Merry White

Published 1974

  • About

These are beef rolls stuffed with pork and ham and braised in red wine and herbs. They are rather a job for a large crowd—not difficult, only time-consuming!—but they are delicious and make an excellent impression.


6 12</


Combine the ground meats, salt, pepper, parsley (except for the parsley garnish), and the scallions. Mix well with your hands, then set aside.

Place the slices of meat between two sheets of waxed paper. Pound with a mallet or an empty wine bottle so that the slices thin out and expand. Any very large slices may be halved. Spread each slice with the ground meat mixture, making a ¼-inch l