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1
Preheat oven to 350F.
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2
Toast bread with salt and pepper to taste in a shallow baking pan, shaking pan occasionally, 10 minutes, or until golden brown and crisp.
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3
Transfer bread to a large bowl and keep oven at 350F.
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4
In a 10-inch non-stick skillet cook onion, celery, and rosemary in butter over moderate heat 5 minutes, or until onion is softened.
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5
Stir in apricots and 1/4 cup broth and cook until almost all liquid is evaporated, about 2 minutes.
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6
Add mixture to bread with salt and pepper to taste and toss until combined well.
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7
Let stuffing cool.
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8
Stuffing may be made 1 day ahead and chilled, covered.
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9
In a measuring cup whisk together apricot nectar, mustard, and remaining cup broth and reserve.
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10
Gently pound cutlets, 1 at a time, between 2 sheets of plastic wrap until about 1/4 inch thick, trying not to make any holes in them.
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11
Discard plastic wrap and season cutlets with salt and pepper.
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12
Spoon stuffing down a long side of each cutlet, leaving a 1/2-inch border along edge.
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13
Roll up cutlets tightly to enclose stuffing and secure top seams, openings at both ends, and any holes with wooden toothpicks.
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14
Put cornmeal with salt and pepper to taste in a shallow bowl and coat roulades evenly in mixture.
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15
In cleaned skillet heat oil over moderately high heat until hot but not smoking and brown roulades 3 minutes.
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16
Arrange roulades in one layer in an 8-inch square glass baking dish.
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17
Deglaze skillet with wine over moderate heat, scraping up any brown bits, and add to baking dish.
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18
Pour reserved nectar mixture around (not over) roulades in baking dish.
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19
Cover dish tightly with foil and braise roulades in middle of oven 30 minutes, or until just cooked through.
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20
Transfer roulades with tongs to a cutting board and carefully remove wooden picks.
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21
Transfer liquid in baking dish to a small saucepan and boil until reduced to about 1 cup.
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22
Remove pan from heat and whisk in arrowroot and salt and pepper to taste.
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23
Cut roulades diagonally into 1/4-inch-thick slices and spoon sauce over top.
