-
1
Cook the onions slowly in butter for 7 to 8 minutes until they are tender but not browned.
-
2
Scrape them into a mixing bowl.
-
3
Add ground meat, 1 clove mashed garlic 1/8 teaspoon fresh thyme, pinch allspice, pinch pepper, 1/4 teaspoon salt, 1/4 cup chopped parsley, 1 egg and beat vigorously until thoroughly blended.
-
4
Flatten each slice of beef to a thickness of 1/8 inch by pounding it between 2 sheets of paper with a mallet or a rolling pin.
-
5
Lay the meat flat on a board and sprinkle lightly with salt and pepper.
-
6
Divide the stuffing into 18 portions and place one portion on the lower thirds of each veal slice.
-
7
Roll the meat around the stuffing to form cylinders about 4 inches long and 1 1/2 inches thick.
-
8
Secure each with 2 ties of string.
-
9
Dry in paper towels.
-
10
Preheat oven to 325 degrees.
-
11
Heat 3 tablespoons of oil in a casserole until almost smoking.
-
12
Brown the roulades lightly, a few at a time and remove to a platter.
-
13
Lower the heat to moderate and slowly brown 1/2 sliced carrots and 1/2 cup sliced onions for about 4 to 5 minutes, stirring.
-
14
Add 1 cup white wine and 1 1/2 cups brown stock.
-
15
Lay the 4-inch piece of pork rind in the casserole.
-
16
Place the roulades over it and add more stock or water if necessary, so the roulades are barely covered.
-
17
Add the herb bouquet.
-
18
Bring to a boil on the stove and simmer slowly for 1 1/2 hours.
-
19
Remove roulades form casserole.
-
20
Strain the liquid into a saucepan and degrease.
-
21
Reduce liquid down to 1 1/2 to 2 cups.
-
22
Whisk in 2 tablespoons beurre manie.
-
23
Bring to a boil.
-
24
Season with salt and pepper to taste.
-
25
Ladle sauce over roulades.
