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1
In a 1 to 1 1/2 quart saucepan, bring the cold water to a boil.
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2
Add the quartered potato and boil 10 to 15 minutes or until tender.
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3
Drain and mash with a fork.
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4
In a small frying pan, melt 2 tablespoons butter.
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5
When the foam subsides, add the onions and cook 7 or 8 minutes stirring frequently until they are soft and transparent but not brown.
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6
Scrape the onions into a large mixing bowl and add the mashed potato, ground veal, bread crumbs, cream, water, salt, pepper, egg, parsley and cornstarch.
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7
Mix well then refrigerate for at least 1 hour.
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8
Brush a large wooden pastry board (or another hard, smooth surface) with water and pat or roll out the mixture into a 16 inch x 16 inch square about 18 inch thick.
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9
Your hands or the rolling pin should be moistened with water to prevent the meat mixture from sticking.
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10
With a pastry wheel or small, sharp knife, cut the rectangle of meat into 16 squares of 4 x4 inches each.
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11
Put a thin layer of leek slices (about 1 1/2 teaspoons) on each square.
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12
With the aid of a knife, or better still, an icing spatula, roll up each square, jelly-roll fashion.
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13
Ideally they should now be chilled but may, if necessary, be cooked immediately.
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14
Heat 2 tablespoons butter in a heavy skillet.
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15
When the foam subsides, add the roulades, four at a time, turning them gently with a spatula so that they brown on all sides.
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16
When they are a rich brown, set them aside on a heated platter in a 200 degree F oven.
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17
Repeat the process, adding 2 tablespoons fresh butter for every 4 roulades.
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18
Pour 1/4 cup heavy cream into the empty pan and boil it rapidly for 3 to 5 minutes, until it thickens, meanwhile scraping up the browned bits in the pan with a rubber spatula or wooden spoon.
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19
Taste for seasoning adding salt as needed and pour over roulades.
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20
If you must, cover the platter with foil and keep warm in a 200 degree F oven for not more than 15 minutes.
