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1
For the Veal Roulade with Crabmeat, Mushroom and Spinach Stuffing: Preheat oven to 375 degrees F. Bring a small pot of water to the boil over high heat and blanch the spinach leaves until wilted, yet still bright green, about 15 seconds.
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2
Refresh in ice water and drain.
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3
In a large skillet over medium high heat, melt the butter.
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Add the mushrooms and shallots to the pan and saute until the vegetables are soft, about 3 minutes.
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Add the wine to the pan and cook until mostly evaporated, then add the crabmeat, parsley, and salt and pepper to taste.
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Remove from the heat.
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7
Grease a large roasting pan.
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Lay the veal loin flat on a work surface and season with salt and white pepper.
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Squeeze the excess water from the spinach and lay it across the loin, leaving a 1/2-inch border.
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Spread the crabmeat and mushroom mixture down the center of the loin, then roll up jelly-roll fashion into a log and tie loosely at 1-inch intervals with kitchen twine.
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Sprinkle the outside of the roulade with salt and white pepper and place, seam side down, in the roasting pan.
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Roast until the meat is brown and the meat (not the filling) reaches an internal temperature of 150 degrees F, about 45 minutes to1 hour.
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13
Transfer the roulade to a cutting board, loosely cover and allow to rest for 15 minutes before cutting.
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14
Cut the roulade into 3/4-inch slices, and top with the Perigourdine Sauce.
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15
For the Perigourdine sauce: To make the sauce, in a medium saute pan heat the butter over medium heat.
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16
Add the truffle slices to the pan and gently cook for 1 minute.
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Add the foie gras and cook about 45 seconds.
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Season with salt and white pepper, and add the Madeira to the pan, and stir well to deglaze, and cook for 1 minute to slightly reduce.
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19
Add the demi-glace, stirring well to incorporate, and continue cooking over a low flame to just heat through.
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20
Serve immediately with the Veal Roulade.
