Veal Roulades with Leek and Basil

Name: Veal Roulades with Leek and Basil
Yield: Serves 4
Cuisine: Norway
Ingredients: 2 potatoes, boiled, peeled, and mashed; 2 pounds finely ground veal; ¼ cup bread crumbs; 1 leek, white part only, sliced paper thin; ¼ cup finely chopped onion; Sour cream for serving; Fine sea salt and freshly ground black pepper; ½ cup heavy (whipping) cream; ¼ cup chopped fresh basil; 2 large eggs; 6 tablespoons unsalted butter, melted (optional)

Preparation info

Serves
4

Difficulty
Medium

Appears in

Kitchen of Light

By Andreas Viestad

Published 2003

About

DIFFERENT TYPES OF ROULADES HAVE LONG BEEN AN IMPORTANT PART OF SWEDISH AND NORWEGIAN UPPER-CLASS COOKING. THESE VEAL ROULADES ARE ELEGANT AND LIGHT-TASTING.

Ingredients

2 large eggs
2 pounds finely ground veal
2 potatoes, boiled, peeled, and mashed

Europe
Norway
Scandinavian
Main course
Starter
Scandinavia
Nordic

Method

In a large bowl, lightly beat the eggs. Add the meat, potatoes, bread crumbs, onion, and cream. Mix well and season with salt and pepper. Cover and refrigerate for at least 1 hour.

Preheat the oven to 350°F.

Brush a large cutting board with water. With a moist rolling pin,